Grilled Scallop Skewers On Jicama Salad

So when we sin, even as Christians, we experience guilt. We experience the shame of disappointing our heavenly Father. We are broken and contrite. The Lord wants us grieved over the times we offend Him. It breaks fellowship with Him. It breaks His heart and it should break our heart as well. We experience guilt. But we don’t stay in the guilt. Again, the guilt turns us to Christ. We confess the sin, repent of the sin and experience the blessing of His full pardon. 1 John 1:8-9, “If we say that we have no sin, we are deceiving ourselves and the truth is not in us. If we confess our sins, He is faithful and righteous to forgive us our sins and to cleanse us from all unrighteousness.” Here is how David put it in Psalm 32:5. “I acknowledged my sin to You, and my iniquity I did not hide; I said, ‘I will confess my transgressions to the LORD’; and You forgave the guilt of my sin.'

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Niger	Toohot04	4	Servings

INGREDIENTS

30		Scallops
1/3	c	Lime juice
1/2	c	Olive oil
1/3	c	Mayonnaise
1 1/2	t	Salt
1/2	t	Freshly-ground black pepper
1		Jicama, peeled and shredded
		or 2 small jicama
1/2		Cilantro leaves, picked
		over
		and chopped coarsely
2		Italian Roma tomatoes
		cross-cut 1/4" thick
1		Ripe avocado, peeled and
		diced
8		Ten-inch Bamboo skewers
		soaked 30 minutes

INSTRUCTIONS

Preheat grill. Place scallops in large bowl. Whisk together lime  juice
and olive oil in small bowl. Drizzle 3 tablespoons lime/oil  mixture
over scallops and let marinate 5 minutes. Combine rest of  lime/oil
mixture with mayonnaise. Place jicama in a medium bowl and  pour
dressing over; season with 1 teaspoon salt and 1/4 teaspoon  pepper.
Thread 6 or 7 scallops on one skewer then take another skewer  and
insert it into scallop skewer about 1/2-inch away from and  parallel to
the first one. Repeat with remaining scallops to form 4  skewers.
Season skewers with remaining salt and pepper and place on  the hot
grill. Grill 1 minute on first side then flip over and grill  1 minute
on other side, or until just opaque in center. Remove from  grill. Mix
cilantro into jicama and divide it between four plates.  Garnish each
plate with tomato slices, diced avocado and one scallop  skewer. Serve.
This recipe yields 4 servings.  Recipe Source: TOO HOT TAMALES with
Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show #
TH-1E12 broadcast  01-22-1997) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  01-30-1997  Recipe by: Susan Feniger
and Mary Sue Milliken  Converted by MM_Buster v2.0l.

A Message from our Provider:

“There is more to Jesus than anyone has so far discovered”

In 1956 Life magazine told of the shocking death of five missionaries in the jungles of Ecuador. For several months these men had tried to make contact with the primitive Auca Indians. On their first attempt to establish a camp, they were brutally murdered! Today these same Auca tribesmen are all Christians. They are leaders of a small congregation that worships near the spot where the missionaries died. Many educators and government leaders have expressed astonishment at the miraculous change in these Indians. How did it happen? The answer lies in the love of God expressed to these people by the sister of Nate Saint and the wife of Jim Elliot, two of the martyred missionaries. Led by God who is love and not vengeance, these women were able to break down the walls of distrust. In time they were able to share the gospel with these tribesmen and see the love of Christ transform their lives.

George Sweeting