SEAFOOD KABOBS HAWAIIAN

1/2 cup dry sherry
1 teaspoon sesame oil
2 tablespoons grated fresh ginger
2 tablespoons tamari soy sauce
2 tablespoons pineapple juice concentrate
1 pound fresh sea scallops or shrimp, peeled and deveined
1 large mango, peeled and cut into wedges
1/2 papaya, peeled and cut into wedges
1 large red pepper, seeded and cut into large squares

In a medium bowl, combine the sherry, sesame oil, ginger, soy sauce, and pineapple juice concentrate. Add the shrimp or scallops. Let the shellfish marinate for 30 minutes in the refrigerator.

WHEN READY TO COOK:
Prepare an outside grill or oven broiler by placing the rack 6 inches from the heat source.

Remove the shrimp or scallops from the marinade. (Pour the remaining marinade in a small saucepan, bring to a boil and simmer 2-3 minutes; reserve for basting.)

Thread the shellfish onto wooden skewers and alternate them with the mango, papaya, and red pepper.

Place the skewers on the grill and frill for about 5 minutes, turning and basting with the marinade.

Serving Size: 2 (7-inch) kabobs or 1 (12-inch) kabob
Total Servings: 4

Per serving: Calories: 170, Protein: 16 g, Sodium: 429 mg, Cholesterol: 95 mg, Fat: 2 g, Carbohydrates: 20 g
Exchanges: 2 Very Lean Meat, 1-1/2 Fruit

Adapted from: The Diabetes Food and Nutrition Bible: A Complete Guide to Planning, Shopping, Cooking, and Eating by Hope S. Warshaw and Nancy S. Hughes