1/2 pound fresh or frozen scallops
12 fresh or frozen large shrimp, peeled and deveined (about 1/2 pound total)
1 teaspoon finely shredded orange peel
1/2 cup orange juice
2 tablespoons soy sauce
1 1/2 teaspoon grated gingerroot
1 clove garlic, minced
1/8 to 1/4 teaspoon ground red pepper
12 fresh or frozen pea pods
1 medium orange, cut into 8 wedges
Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl. For marinade, combine orange
peel, orange juice, soy sauce, gingerroot, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the
refrigerator for 30 minutes. Drain, reserving marinade.
If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods.
Wrap one pea pod around each shrimp. Thread pea pods and shrimp onto four 10- to 12-inch skewers alternately
with scallops and orange wedges.
Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill
5 to 7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade.
Broiling directions: Place kabobs on the unheated rack of a broiler pan. Broil 4 inches from the heat for 4 minutes.
Turn and broil 4 to 6 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with
Preparation Time: 10 min.
Marinating Time: 30 min.
Cooking Time: 10min.
NUTRITIONAL INFORMATION PER SERVING: