Recipe for Mixed Seafood Grill in Corn Husks 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
3/4 lb Unpeeled Fresh Shrimp
1/2 lb Salmon Fillet
1/2 lb Sea Scallops
2 tsp Lemon-Pepper Seasoning
3 tbl Dry White Wine
3 tbl Low Cal. Oleo
8 x Ears Fresh Corn in Husks
Instructions:
Instructions: Peel & Devein Shrimp. Remove Skin From Salmon & Cut Into 1-Inch Cubes.

Combine Shrimp, Salmon & Scallops in A Medium Bowl. Toss With Lemon Pepper & Wine & Oleo. Set Aside. Soak Corn in Water To Cover 10 Min. Pull Back Husks Leaving Them Attached To Stem. Remove Sil & Corn From Husks; Discard Silk & Reserve Corn For Other Uses. Divide Reserved Seafood Equally Among Corn Husks; Top Each With A Sprig Of Dill. Close Husks To Completely Enclose Seafood. Tie Securely With Heavy String At Each End. Position Food Rack 6 Inches Above Charcoal Coals. Place Husks On Food Rack & Grill Uncovered 10 Min. Turning Frequently. Serve Immediately in Husks.

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