2 servings

1 16 oz. Bottle of Catalina French Dressing
2 Tbs Worcestershire
2 tsp Garlic granules or powder
2 tsp Black pepper
3 Drops of Tabasco
1 lb Medium or Large Shrimp, peeled and deveined
1 lb Mixed or Jumbo Scallops
1 Large onion, cut in medium pieces

1. Combine dressing, Worcestershire, garlic powder, pepper, and Tabasco.

2. Place Shrimp, Scallops, and onion in large container.

3. Pour marinade over all, making sure all is fully covered. Refrigerate at least 1 hour. Overnight if possible.

4. Thread Shrimp, Scallops, and onion onto skewers. Cover grill with foil, punched with several holes.

5. Cook with cover on until Shrimp and Scallops are cooked through. Turn occasionally and brush with marinade. Heat marinade and serve on side as sauce or over baked potatoes.

Submitted by Candice Sledge from Redondo Beach, CA