Shrimp & scallop kabobs

6 servings

Ingredients

Quantity Ingredient
1 pounds Large Raw Shrimp
1 pounds Sea Scallops, Cut In Half
½ cup Vegetable Oil
¼ cup Lemon Juice
¼ cup Imported Soy Sauce If Avail.
2 eaches Cloves Garlic Finely Chopped
2 tablespoons Chopped Crystalized GingerOR
1½ teaspoon Ground Ginger
1 teaspoon Onion Powder
16 ounces (1 cn) Pinapple Chunks
2 eaches Small Zucchini, Sliced

Directions

Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight.

Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers.

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