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.