Shrimp & Scallop Kabobs #1

These shrimp and scallop kabobs get a long, cold soak in a marinade built on soy sauce, fresh lemon juice, garlic, and ginger. Marinating for three hours minimum (overnight is better) lets the acid and soy penetrate deep into the seafood, so the flavor goes all the way through instead of sitting on the surface.

Cutting the sea scallops in half before marinating does two things. It exposes more surface area to the marinade and it puts them closer in size to the shrimp, so both cook at the same rate on the grill. Whole scallops next to shrimp means one will overcook before the other is done.

Baste frequently with the leftover marinade while grilling. Each brush adds another layer of that sticky, caramelized soy-ginger glaze. The pineapple chunks char fast and release their juice into the skewer, keeping the seafood moist while adding that sweet contrast to the salty, gingery coating.

Kitchen Tips

• Look for imported soy sauce (Japanese or Chinese brands) if you can find it. The flavor is more complex and less harsh than domestic versions.
• Crystallized ginger adds tiny pockets of sweet heat through the marinade. If using ground ginger instead, reduce to 1 ½ teaspoons since it’s more concentrated.
• Grill over medium-high heat for 3 to 6 minutes per side. Shrimp are done when they curl into a loose C shape. A tight O means they’re overcooked.

Variations

• Thread chunks of red bell pepper and red onion onto the skewers for extra color and sweetness.
• Swap the soy-lemon marinade for a teriyaki glaze for a sweeter, thicker coating.
• Use mango chunks instead of pineapple for a softer, more tropical fruit option.