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MIXED SEAFOOD GRILL IN CORN HUSKS

Category:    Seafood
Yield:8 servings
 
    3/4 lb Unpeeled Fresh Shrimp               3 tb Dry White Wine
    1/2 lb Salmon Fillet                       3 tb Low Cal. Oleo
    1/2 lb Sea Scallops                        8    Ears Fresh Corn in Husks
      2 ts Lemon-Pepper Seasoning              8    Sprigs Fresh Dill
 
  Peel & Devein Shrimp.  Remove Skin From Salmon & Cut Into 1-Inch Cubes.
  Combine Shrimp, Salmon & Scallops in A Medium Bowl.  Toss With Lemon Pepper
  & Wine & Oleo.  Set Aside. Soak Corn in Water To Cover 10 Min. Pull Back
  Husks Leaving Them Attached To Stem. Remove Sil & Corn From Husks; Discard
  Silk & Reserve Corn For Other Uses. Divide Reserved Seafood Equally Among
  Corn Husks; Top Each With A Sprig Of Dill.  Close Husks To Completely
  Enclose Seafood.  Tie Securely With Heavy String At Each End. Position Food
  Rack 6 Inches Above Charcoal Coals.  Place Husks On Food Rack & Grill
  Uncovered 10 Min. Turning Frequently.  Serve Immediately in Husks.
   Fat 5.3, Chol. 76.
 

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