MIXED SEAFOOD GRILL IN CORN HUSKS

      Title: MIXED SEAFOOD GRILL IN CORN HUSKS
  Categories: Seafood
       Yield: 8 Servings
  
     3/4 lb Unpeeled Fresh Shrimp
     1/2 lb Salmon Fillet
     1/2 lb Sea Scallops
       2 ts Lemon-Pepper Seasoning
       3 tb Dry White Wine
       3 tb Low Cal. Oleo
       8    Ears Fresh Corn in Husks
       8    Sprigs Fresh Dill
  
   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.
    Fat 5.3, Chol. 76.
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