Post by April B. on Aug 29, 2003 1:08:16 GMT -6
Shrimp & Scallop Kabobs
1 lb of large raw shrimp
1 lb of sea scallops, cut in half
1 1/2 teaspoons of ground ginger
1/2 cup of vegetable oil
1 teaspoons of onion powder
1/4 cup of lemon juice
1 - 16 oz can of pinapple chunks
1/4 cup of soy sauce
2 small zucchini, sliced
2 cloves of garlic finely chopped
Peel and devine shrimp. Drain pinapple chunks. 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.
;D
1 lb of large raw shrimp
1 lb of sea scallops, cut in half
1 1/2 teaspoons of ground ginger
1/2 cup of vegetable oil
1 teaspoons of onion powder
1/4 cup of lemon juice
1 - 16 oz can of pinapple chunks
1/4 cup of soy sauce
2 small zucchini, sliced
2 cloves of garlic finely chopped
Peel and devine shrimp. Drain pinapple chunks. 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.
;D