Citrus Shrimp And Scallops

You cannot take Christ for justification unless you take Him for sanctification. Think of the sinner coming to Christ and saying, “I do not want to be holy;” “I do not want to be saved from sin;” “I would like to be saved in my sins;” “Do not sanctify me now, but justify me now.” What would be the answer? Could he be accepted by God? You can no more separate justification from sanctification than you can separate the circulation of the blood from the inhalation of the air. Breathing and circulation are two different things, but you cannot have the one without the other; they go together, and they constitute one life. So you have justification and sanctification; they go together, and they constitute one life. If there was ever one who attempted to receive Christ with justification and not with sanctification, he missed it, thank God! He was no more justified than he was sanctified.

A.A. Hodge

CATEGORY	CUISINE	TAG	YIELD
Seafood		Barbq, Fish, Low-cal	4	Servings

INGREDIENTS

1/2	lb	Fresh or frozen Scallops
1/2	c	Orange juice
1	t	Grated Gingerroot
1/4	t	Ground Red Pepper
		Orange, cut in 8 wedges
1	t	Finely shredded Orange Peel
2	T	Soy Sauce
		Clove garlic, minced
12		Fresh or frozen Pea Pods

INSTRUCTIONS

fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb  total)
Halve any large scallops. Place scallops and shrimp in a plastic bag
set in a deep bowl. For marinade, combine orange peel, orange juice,
soy sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal
bag. Marinate in the refrigerator 30 minutes. Drain, reserving
marinade. If using fresh pea pods, cook in boiling water about 2
minutes; drain. Or, thaw and drain frozen pea pods. Wrap 1 pea pod
around each shrimp. Thread pea pods and shrimp onto four 10-12"
skewers alternately with scallops and orange wedges. Grill kabobs on
an uncovered grill directly over medium-hot coals for 5 minutes. Turn
and brush with marinade. Grill 5-7 minutes more or till shrimp turn
pink and scallops are opaque. Brush occasionally with marinade.
Broiler Directions: Place kabobs on the unheated rack of a broiler
pan. Broil 4" from the heat for 4 minutes. Turn and broil 4-6 minutes
more or till shrimp turn pink and scallops are opaque. Brush
occasionally with marinade.
*********************************************************** Per
serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 105
mg cholesterol, 305 mg sodium, 380 mg potassium.  Culled from Better
Homes & Gardens "Diet Recipe Card Library".  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 183 Calories From Fat: 68 Total Fat: 7.8g Cholesterol: 42.5mg Sodium: 629.3mg Potassium: 246.1mg Carbohydrates: 22g Fiber: <1g Sugar: 4.7g Protein: 7.1g