- Preparation Time: 3 hours, 15 minutes
- Cook time: 5 minutes
- Yield: 6 servings
- 1 lb medium Scallops
- 1 lb large Shrimp (raw)
- 1/2 cup Vegetable Oil
- 1/4 cup Soy Sauce
- 2 Tbsp Crystallized Ginger, chopped
- 1 tsp Onion Powder
- 2 small Zucchini, sliced
- 1/4 cup Lemon Juice
- 2 Garlic Cloves, finely chopped
- 16 oz canned Pineapple Chunks
Peel and devein shrimp. Drain pineapple chunks. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover and refrigerate 3 hours or overnight. If using wood skewers, soak them in water for 1 hour or more, to prevent burning later.
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 per side or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers.