Shrimp& Scallop Kabobs From Fred Goslin

Shrimp and scallops threaded onto skewers with pineapple chunks and sliced zucchini, all soaked in a ginger-soy-lemon marinade that caramelizes on the grill. The seafood picks up a sweet, salty, aromatic glaze while the pineapple chars slightly and turns almost candy-like.

The marinade uses both ground ginger and crystallized ginger for a double layer of spice. Ground ginger brings the heat, while crystallized ginger adds a sweet, chewy punch that melts into the sauce. Combined with soy sauce, lemon juice, and garlic, it’s a marinade that does serious work in 3 hours.

Marinate the seafood for at least 3 hours, or overnight for deeper flavor. The acid from the lemon juice starts to gently cure the shrimp and scallops, firming them up so they hold together better on the skewers.

Pro Tips

• Soak bamboo skewers in water for a full hour before threading. Dry bamboo catches fire on the grill.
• Cut the scallops in half so they cook at the same rate as the shrimp. Whole sea scallops are thicker and will be raw inside when the shrimp are done.
• Baste frequently with the marinade while grilling for a sticky, lacquered finish.
• Shrimp are done when they turn pink and curl into a C shape. If they curl into an O, they’re overcooked.

Variations

• Replace zucchini with bell pepper squares and red onion chunks for a more colorful skewer.
• Add a drizzle of sriracha or chili garlic sauce to the marinade for heat.
• Serve over coconut rice for a tropical dinner plate.