Recipe - Mixed Seafood Grill In Corn Husks

Three fourths pound Unpeeled Fresh Shrimp
One half pound Salmon Fillet
One half pound Sea Scallops
2 teaspoon LemonPepper Seasoning
3 tablespoon Dry White Wine
3 tablespoon Low Cal. Oleo
8 Ears Fresh Corn in Husks
8 Sprigs Fresh Dill

Peel & Devein Shrimp. Remove Skin From Salmon & Cut Into 1Inch 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.