CAPE ANN SCALLOP OR SHRIMP KABOBS (MASSACHUSETTS)

1 pound scallops (or shrimp), fresh or frozen
1/4 cup soy sauce
1/4 cup salad oil
1/4 cup lemon juice
1/4 cup parsley (chopped)
Dash pepper
1/2 teaspoon salt
1 can (13 1/2 ounces) pineapple chunks, drained
8 ounces fresh mushrooms
2 medium green peppers (sectioned)
12 slices bacon

Thaw scallops (or shrimp) if frozen. Remove any shell particles and wash.

Combine soy sauce, salad oil, juice, parsley, pepper and salt and pour over scallops. Let stand for 30 minutes, turning once.

Place mushrooms, pineapple and pepper pieces into a mixing bowl; set aside.

Fry bacon slowly until cooked, but not crisp. Cut each slice of bacon in half.

Using long skewers, alternate scallops, pineapple, mushrooms, pepper pieces and bacon until skewers are filled.

Place kabobs over mesquite coals and cook for six minutes. Turn and cook for additional four to six minutes.