| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Large Raw Shrimp |
| 1/2 |
c |
Vegetable Oil |
| 1/4 |
c |
Imported Soy Sauce If Avail. |
| 2 |
tb |
Chopped Crystalized GingerOR |
| 1 |
ts |
Onion Powder |
| 2 |
|
Small Zucchini, Sliced |
| 1 |
lb |
Sea Scallops, Cut In Half |
| 1/4 |
c |
Lemon Juice |
| 2 |
|
Cloves Garlic Finely Chopped |
| 1 1/2 |
ts |
Ground Ginger |
| 16 |
oz |
(1 cn) Pinapple Chunks |
INSTRUCTIONS
Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if
available for better taste. Use domestic if that is all that is available.
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. Refrigerate leftovers.
From "Real Lemon Recipe Collection", RealLemon Juice Company.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlemon.zip
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