Served as main course. Non-vegetarian dish.

3/4 lb Unpeeled Fresh Shrimp

1/2 lb Salmon Fillet

1/2 lb Sea Scallops

2 teaspoon Lemon-Pepper Seasoning

3 Tablespoon Dry White Wine

3 Tablespoon Low Cal. Oleo

8 Ears Fresh Corn in Husks

8 Sprigs Fresh Dill

Peel and devein shrimp. Remove skin from salmon and cut into 1-inch cubes. Combine shrimp, salmon and scallops in a medium bowl. Toss with lemon pepper and wine and oleo. Set aside. Soak corn in water to cover 10 Min. Pull back husks leaving them attached to stem. Remove silk and corn from husks; discard silk and 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 and grill uncovered 10 Min. Turning frequently. Serve immediately in husks.

Serves: 8

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