Shrimp & Scallop Kabobs

Summer grilling at its most colorful. Plump shrimp and sea scallops marinate for at least three hours in a soy-lemon-garlic mixture with crystallized ginger giving a warm spice-sweet undertone. The ginger is the move. Crystallized ginger outperforms fresh or ground here because it hydrates in the marinade and releases candied depth that’s hard to explain until you taste it.

The skewers alternate seafood with pineapple chunks and zucchini slices. The pineapple caramelizes beautifully under high heat, its sugar meeting char for that smoky-sweet flavor that pairs with the shellfish like they were made for each other. Zucchini holds its shape and adds color contrast to the oranges and whites.

Three to six minutes per side on a hot grill is all you need. Overcooked scallops turn rubbery and overcooked shrimp turn tough, so watch them closely. Basting with the marinade during grilling builds a glossy glaze.

Serve on a bed of rice pilaf or grilled pita bread with extra lemon wedges.

Chef Tips

• Soak bamboo skewers in water for the full hour, as the directions say. Dry skewers char and break on the grill, sending seafood straight into the fire.
• Pat the shrimp and scallops bone-dry before skewering. Wet seafood steams instead of searing and loses that golden crust.
• Don’t overcrowd the skewers. Leave small gaps between each piece so heat circulates and everything cooks evenly.
• Discard any marinade that touched raw seafood before serving. Reheating it to serve on the side isn’t worth the food safety risk with shellfish.

Variations

• Swap zucchini for red bell pepper or red onion chunks for sweeter vegetable counterpoints.
• Add fresh pineapple wedges instead of canned chunks for a fresher, less sweet flavor.
• Brush with a honey-sriracha glaze in the final minute for spicy-sweet heat.