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Shrimp Kabobs

Preparation Time:
Cook time:
Yield: 6 servings


1 lb medium Scallops
1 lb large Shrimp (raw)
1/2 cup Vegetable Oil
1/4 cup Soy Sauce
2 Tbsp Crystallized Ginger, chopped
1 tsp Onion Powder
2 small Zucchini, sliced
1/4 cup Lemon Juice
2 Garlic Cloves, finely chopped
16 oz canned Pineapple Chunks


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. If using wood skewers, soak them in water for 1 hour or more, to prevent burning later. 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.

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