Skewered seafood

• 1/2 pound large shrimp (see note)
• 1/2 pound sea scallops
• 1 bunch fresh basil
• 1 bunch fresh scallions
• 1/4 pound butter, melted
• 1/2 bottle beer

1. Wash and clean shellfish.
2. The shrimp can be peeled or the shell left on.
3. Wrap the scallops in basil leaves and put them on the skewer.
4. Then wrap the shrimp with a scallion and add that to the skewer.
5. Brush with melted butter and beer.
6. Place on a hot grill for about five minutes on each side.

shrimp, scallops, fresh basil, scallions, butter

Taken from cooking.nytimes.com/recipes/6116 (may not work)