1 lb large raw shrimp
1 lb sea scallops, cut in half
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup imported soy sauce if avail.
2 cloves garlic finely chopped
2 tbsp chopped crystalized gingeror
1 1/2 tsp ground ginger
1 tsp onion powder
16 oz (1 cn) pinapple chunks
2 small zucchini, sliced
A Recipe for
Shrimp & Scallop Kabobs
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
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The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
This Recipe for Shrimp & Scallop Kabobs is one of thousands in the Recipes-to-go Meal Cookbook.
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| John Thorne, American food writer |
This is a recipe for Shrimp & Scallop Kabobs from the recipe cookbook of Recipes-to-go (Meal)
Food Tip |
Never eat more than you can lift. |
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Food Tip |
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
The ear tests words as the palate tastes food. |
| Job 34:3 |
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.
Serves: 6
Shrimp & Scallop Kabobs Recipe brought to you by Recipes To-Go