Recipe for Shrimp and Scallop Dinner 
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Yield:
5
Ingredients:
Amount Ingredient
1 x Reynolds Hot Bags Foil Bag, large size
Nonstick cooking spray as needed
1 lb peeled medium uncooked shrimp
1/2 lb sea scallops
1/2 cup instant rice uncooked
3/4 cup chicken broth
1/4 cup melted margarine or butter
2 tbl Worcestershire sauce
1 tsp hot sauce
1/2 tsp salt
1/2 tsp freshly-ground black pepper
1/2 tsp cayenne red pepper
1/4 tsp dried oregano
3 x garlic cloves minced
Instructions:
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.

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