Shrimp Kabobs

  • 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.