CITRUS SHRIMP AND SCALLOP KABOBS

1/2 pound fresh or frozen scallops
12 fresh or frozen large shrimp (about 1/2 lb) peeled and deveined
1 teaspoon finely shredded orange peel
1/2 cup orange juice
2 tablespoons soy sauce
1 teaspoon grated ginger root
1 garlic clove, minced
1/8 to 1/4 teaspoon ground red pepper
12 fresh or frozen pea pods
1 medium orange, cut into 8 wedges

Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl.

For marinade, combine orange peel, orange juice, soy sauce, ginger root, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator for 30 minutes. Drain, reserving marinade.

If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods.

Wrap one pea pod around each shrimp. Thread pea pods and shrimp onto four 10- to 12-inch skewers alternately with scallops and orange wedges. Boil marinade in a small saucepan for 2-3 minutes.

Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5 to 7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade.

Broiling Directions:
Place kabobs on the unheated rack of a broiler pan. Broil 4 inches from the heat for 4 minutes. Turn and broil 4 to 6 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade. This recipe serves 4.

Servings: 4
Adapted from source: New Dieter's Cookbook by Better Homes and Gardens