Shrimp & Scallop Kabobs #1 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Large Raw Shrimp,
1 lbs: Sea Scallops, Cut In Half
1/2 cup: Vegetable Oil,
1/4 cup: Lemon Juice,
1/4 cup: Imported Soy Sauce If Avail.,
2 each: Cloves Garlic Finely Chopped,
2 tbsp: Chopped Crystalized GingerOR,
1 1/2 tsp: Ground Ginger,
1 tsp: Onion Powder,
16 ounce: , (1 cn) Pinapple Chunks
2 each: Small Zucchini, Sliced
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp