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Peel and devein shrimp. Drain pineapple chunks. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover and 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. Serving Size: 6
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