Title: Shrimp and Scallops with Southwestern Tartar Sauce
Categories: Barbecue an, Seafood
Yield: 4 Servings

1/4 c Sour cream
1/4 c Fat-free mayonnaise
1 1/2 tb Minced fresh cilantro
1/8 ts Chili powder
1 tb Fresh lime juice
1 tb Minced red onion
2 ts Minced fresh jalapeno
-pepper;, seeded
2/3 lb Shrimp; peeled and deveined
2/3 lb Sea scallops

Combine the first 7 ingredients in a small bowl; mix well. Cover and
refrigerate until needed. Thread 4 scallops and 5 shrimp alternately onto
four, 12-inch skewers. Coat a grill rack with vegetable cooking spray.
Place skewers 4 to 5 inches from medium-hot coals. Grill, turning once,
just until shrimp are opaque and scallops milky colored, firm and opaque,
allowing about 4 minutes per side. Arrange skewers on serving plates; serve
with tartar sauce.

Recipe by: Albertson's Recipe Collection, Volume 25

Posted to recipelu-digest Volume 01 Number 544 by Crane Walden
on Jan 17, 1998