Grilled Chicken And Shrimp

Jonathan Edwards was a zealous pastor who never forgot for a moment that his own family was a part of that flock, and that he had been appointed to be a shepherd to these sheep also, those within his own fold. He was ever concerned for the salvation of the souls of men, all men, not overlooking those closest to him. He never for one moment assumed that his own children were of the elect. George Perry Norris describes him as a “tender brooding parent.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats		Tabasco	4	Servings

INGREDIENTS

1	lb	Medium shrimp, peeled and
		deveined
4		Boneless skinless chicken
		breast halves
2/3	c	White wine vinegar
1/2	c	Soy sauce
2	T	Minced ginger
2	T	Olive oil
2	T	Sesame oil
2		Garlic cloves, minced
2	t	TabascoÂ® pepper sauce
2		Green onions, sliced

INSTRUCTIONS

Place shrimp on skewers. (If using wooden skewers, soak in water while
preparing marinade.) In 13 x 9-inch baking dish combine Spicy Marinade
ingredients. Place skewered shrimp and chicken breasts in mixture;
toss to mix well. Cover and refrigerate at least 2 hours and up to 24
hours, turning occasionally.  About 30 minutes before serving, preheat
grill to medium heat,  placing rack 5 to 6 inches above coals. Place
skewered shrimp and  chicken on grill rack. Grill shrimp 3 to 4
minutes; grill chicken  breasts 6 minutes, turning once and brushing
with marinade  occasionally.  Or: Preheat broiler. Place skewered
shrimp and chicken on broiler pan.  Broil 4 inches from heat as above.
Busted by Karen Sonnessa <>  Recipe by: Tabasco www.tabasco.com  Posted
to MC-Recipe Digest by "Karen Sonnessa" <> on Apr 8, 1998

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“All suffering can be traced back to people disobeying God”