|Raw scallops/Medium-size shrimp, peeled and deveined / combination of both||1 1⁄2 Pound|
|Water||4 Cup (64 tbs)|
|Grated lime peel||1 Tablespoon|
|Lime juice||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Liquid hot pepper seasoning||To Taste|
|Chili sauce||1⁄4 Cup (4 tbs) (Mild / Purchased)|
|Lettuce leaves||4 , washed and crisped|
In a 3- to 4-quart pan, bring water and 2 teaspoons salt to a rolling boil.
Add shellfish; reduce heat and simmer until opaque when cut (2 to 3 minutes for scallops, about 3 minutes for shrimp).
Place shellfish in a deep bowl.
In another bowl, mix lime peel, lime juice, and wine.
Season to taste with hot pepper seasoning; pour sauce over shellfish.
Mix well and season to taste with salt and pepper.
Cover and refrigerate, stirring occasionally, for at least 2 hours or until next day.
Prepare Mild Chile Sauce.
Arrange lettuce leaves on individual plates; top with shellfish and spoon on chile sauce or arrange shellfish on a platter and offer chile sauce in a separate bowl.