Shrimp & scallop kabob

1 servings

Ingredients

Quantity Ingredient
1 pounds Large Raw Shrimp
½ cup Vegetable Oil
1½ tablespoon Ground Ginger
1 pounds Sea Scallops, Cut In Half
¼ cup Lemon Juice
1 tablespoon Onion Powder
2 smalls Zucchini, Sliced
16 ounces (1 can) Pineapple Chunks

Directions

INGREDIENTS

DIRECTIONS

Peel and devein shrimp. Drain pineapple 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 per side or until shrimp are pink, basting frequently with marinade.

Refrigerate leftovers.

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