Grilled Shrimp Kabobs
Yield: 6 Servings

1/3 cup worcestershire sauce
1/2 cup non fat mayonnaise
1/2 cup lemon juice
2 cups clam juice or chicken broth
1 tbsp brown sugar
1/4 cup fresh chopped cilantro or dill or basil or other herbs or 4 teaspoons dried herbs
1 1/2 lb large shrimp; peeled and deveined or 1 1/2 pound large scallops
2 green bell peppers; seeded cut into 1-inch squares
2 red bell peppers; seeded cut into 1-inch squares
1 lg spanish onion; peeled cut into wedges
12 mushrooms stems ends trimmed wiped clean with moist paper towels

In oblong baking dish long enough to contain skewers, combine Worcestershire sauce, mayonnaise, lemon juice, clam juice, brown sugar and herbs, stirring briskly with fork to blend. On 6 long or 12 small skewers, arrange shrimp or scallops alternately with vegetables, ending with a mushroom to anchor (use 2 mushrooms if using long skewers, one at each end). Place skewers in pan with marinade, cover and let stand 20 minutes, or refrigerate up to 2 days, turning often to coat all sides. Prepare grill until coals turn gray, or follow directions for gas or electric grill. Remove kabobs from marinade and drain, reserving marinade. Cook kabobs over hot coals, about 4 minutes on each side, until seafood is cooked but still tender and vegetables are lightly browned. Heat remaining marinade in small saucepan on side of grill and spoon over skewers before serving.

Makes 6 servings.