Shrimp & Scallop Kabobs
Yield
servingsPrep
20 minCook
15 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
large, raw |
|
| 1 | pound |
sea scallops
cut in half |
|
| ½ | cup |
vegetable oil
|
|
| ¼ | cup |
lemon juice
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 ½ | teaspoons |
ginger
ground |
|
| 1 | teaspoon |
onion powder
|
|
| 16 | ounces |
pineapple chunks
|
|
| 2 | small |
zucchini
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
large, raw |
|
| 453.6 | g |
sea scallops
cut in half |
|
| 118 | ml |
vegetable oil
|
|
| 59 | ml |
lemon juice
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 7.5 | ml |
ginger
ground |
|
| 5 | ml |
onion powder
|
|
| 462.4 | ml/g |
pineapple chunks
|
|
| 2 | small |
zucchini
sliced |
|
Directions
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.
