Shrimp and scallop kabobs from fred goslin
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large Raw Shrimp |
| ½ | cup | Vegetable Oil |
| ¼ | cup | Imported Soy Sauce If Avail. |
| 2 | tablespoons | Chopped Crystalized GingerOR |
| 1 | teaspoon | Onion Powder |
| 2 | eaches | Small Zucchini, Sliced |
| 1 | pounds | Sea Scallops, Cut In Half |
| ¼ | cup | Lemon Juice |
| 2 | eaches | Cloves Garlic Finely Chopped |
| 1½ | teaspoon | Ground Ginger |
| 16 | ounces | (1 cn) Pinapple Chunks |
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.
From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120