Recipe for Shrimp & Scallop Kabobs


1 lb large raw shrimp
1/2 cup vegetable oil
1/4 cup imported soy sauce if avail.
2 tablespoon chopped crystalized gingeror
1 teaspoon onion powder
2 each small zucchini, sliced
1 lb sea scallops, cut in half
1/4 cup lemon juice
2 each cloves garlic finely chopped
1 1/2 teaspoon ground ginger
16 oz (1 cn) pinapple chunks


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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