Recipe: Shrimp and Scallop Kebobs (6-quart roaster oven - serves 2)

SHRIMP AND SCALLOP KEBOBS

1 cup water
4 oz. deveined shrimp with tails left on
1 small red pepper, cut into pieces
4 oz. sea scallops
1 small yellow pepper, cut into pieces
2 tbsp. orange juice
2 tbsp. teriyaki sauce
2 whole lettuce leaves
cooked rice, to serve

Set Rack in 6-Qt. Roaster Oven. Add 1 Cup water. Cover; preheat to 350 degrees F. for 20 minutes.

Alternate on two wooden skewers: shrimp, red pepper, scallop and yellow pepper.

Combine orange juice and teriyaki sauce. Brush over kebobs. Place kebobs on Rack. Arrange lettuce leaves over kebobs.

Cover; steam 8 to 10 minutes or until shrimp are pink. Discard lettuce leaves.

Serve over cooked rice.

Servings: 2
Source: Nesco