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SHRIMP & SCALLOP KABOBS

Category:    Fish, Main dishes
Yield:6 servings
 
      1 lb Large Raw Shrimp                    2 tb Chopped Crystalized GingerOR
      1 lb Sea Scallops, Cut In Half       1 1/2 ts Ground Ginger
    1/2 c  Vegetable Oil                       1 ts Onion Powder
    1/4 c  Lemon Juice                        16 oz (1 cn) Pinapple Chunks
    1/4 c  Imported Soy Sauce If Avail.        2 ea Small Zucchini, Sliced
      2 ea Cloves Garlic Finely Chopped   
 
  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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