CITRUS SHRIMP AND SCALLOPS
Serving Size: 4
1/2 Pound Scallops
1/2 Pound Shrimp 16/20
1 Teaspoon Ginger Root -- grated
2 Tablespoons Soy Sauce
1/2 Cup Orange juice
1/4 Teaspoon Cayenne Pepper
1 Teaspoon Orange Zest -- grated
1 Clove Garlic -- minced
1 Whole Orange -- cut in 8 wedges
8 Each Snow Peas
For marinade
Combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper.
Pour over seafood.
Marinate in the refrigerator 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 1 pea pod around each shrimp.
Thread pea pods and shrimp onto four 10-12" 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 5-7 minutes more or untill shrimp turn pink and scallops are opaque.
Brush occasionally with marinade.
Broiler Directions: Place kabobs on the unheated rack of a broiler pan.
Broil 4" from the heat for 4 minutes.
Turn and broil 4-6 minutes more or till shrimp turn pink and scallops are opaque.
Brush occasionally with marinade.
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