Name: Citrus Shrimp and Scallops
Ingredients: 1/2 lb Fresh or frozen Scallops; 1/2 c Orange juice; 1 ts Grated Gingerroot; 1/4 ts Ground Red Pepper; Orange, cut in 8 wedges; 1 ts Finely shredded Orange Peel; 2 tb Soy Sauce; Clove garlic, minced; 12 x Fresh or frozen Pea Pods

When we enjoy God, we enjoy Him in His eternity without any flux… Time is fluid, but eternity is stable; and after many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.

Stephen Charnock

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

INGREDIENTS

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

INSTRUCTIONS

12 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.
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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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