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Shrimp & Scallop Kabobs

Contributed by: Chris WebAdmin. of


  • 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 soy sauce (imported if possible)
  • 2 each cloves garlic finely chopped
  • 2 tablespoon chopped crystalized gingeror
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon onion powder
  • 16 oz (1 cn) pinapple chunks
  • 2 each small zucchini, sliced


Peel and devein shrimp. Drain pinapple chunks.

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.

Serving Size: Makes 6 servings

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