Tangy Shrimp & Scallops

In a large resealable bag place the scallops and shrimps.

Now into a bowl (that can be used safely in a microwave) place the butter or margarine, the lemon juice, Worcestershire sauce, garlic powder and paprika.

Cook on 50% power for about 1 to 1 ½ minutes or until the butter/margarine is melted then stir to ensure that all these ingredients are blended together.

Once the sauce is made set aside about a third of it as this you will then use to baste the shrimps and scallops in whilst they are cooking.

As for the rest of the sauce this must be poured over the scallops and shrimps in the bag.

Now seal the bag and turn it over several times to ensure that every scallop and shrimp is coated in the sauce and place in the refrigerator for one hour.

Whilst in the refrigerator make sure that you turn the back over occasionally.

Whilst the barbecue is heating up you can now prepare the kebabs.

Take some wooden skewers that have been soaking in water and thread alternately on to them the scallops and shrimps.

Once all the kebabs are made place them on the preheated barbecue and cook them on a medium to hot heat for 6 minutes turning once during this time.

Both before and during this cooking time baste them occasionally with the sauce you set to one side earlier.

Then cook them for a further 8 to 10 minutes or longer until the shrimps have turned pink and the scallops opaque.