Shrimp and 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 | Cloves Garlic Finely Chopped | |
| 2 | tablespoons | Chopped Crystalized GingerOR |
| 1½ | teaspoon | Ground Ginger |
| 1 | teaspoon | Onion Powder |
| 16 | ounces | (1 cn) Pinapple Chunks |
| 2 | 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.