Recipe: Shrimp and Scallop Kabobs

Shrimp and Scallop Kabobs
rec.food.recipes/Fred Towner (1998)
Yield: 6 servings

1 pound large raw shrimp
1 pound sea scallops, cut in half
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce
2 each cloves garlic finely chopped
2 tablespoons chopped crystallized ginger or 1 1/2 teaspoon ground ginger
1 teaspoon onion powder
16 ounces pineapple, chunks, 1 can
2 each small zucchini, sliced

Peel and devein shrimp. Drain pineapple 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 per side or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers.