Contributed by: Chris WebAdmin. of RecipesNow.com
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.
Serving Size: Makes 6 servings
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