Shrimp And Scallop Dinner

Recipe Ingredients

1		Reynolds Hot Bags Foil Bag, large size
		Nonstick cooking spray - as needed
1 lb	454g / 16oz	Peeled medium uncooked shrimp
1/2 lb	227g / 8oz	Sea scallops
1 1/2 cups	240g / 8.5oz	Instant rice - uncooked
3/4 cup	177ml	Chicken broth
1/4 cup	49g / 1.7oz	Melted margarine or butter
2 tablespoons	30ml	Worcestershire sauce
1 teaspoon	5ml	Hot sauce
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Cayenne red pepper
1/4 teaspoon	1.3ml	Dried oregano
3		Garlic cloves - minced
1		Lemon - quartered

Recipe Instructions

Preheat Sunbeam or GrillMaster grill to medium-high.

Open foil bag. Spray inside of foil bag with nonstick cooking spray. Combine all ingredients except lemon. Spoon mixture in foil bag in an even layer. Top with lemon.

To seal, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.

To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven.

Grill 15 to 20 minutes in covered grill.

Use barbecue mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.

This recipe yields 5 to 6 servings.

Source:
Barbecue Headquarters at http://www.bbqhq.com

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