Shrimp, scallops, pineapple chunks and sliced zucchini take a leisurely 3 hour soak in an Asian-style marinade prior to being threaded onto bamboo skewers and grilled.

Shrimp Kabobs

1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce
2 cloves garlic, crushed
2 tablespoons minced gingerroot
1 teaspoon onion powder
1 pound shrimp
1 pound scallops
1 (16-ounce) can pineapple chunks
2 zucchini, sliced
1 package bamboo skewers, soaked in water for 20 to 30 minutes minimum

1. In a medium bowl, combine oil, lemon juice, soy sauce, garlic, gingerroot, and onion powder; mix well. Add cleaned shrimp and scallops. Cover and refrigerate for 3 hours.
2. Alternately place the shrimp, scallops, pineapple chunks, and sliced zucchini on bamboo skewers.
3. Preheat grill.
4. Grill 3 to 6 minutes per side or until the shrimp are pink, basting frequently with the marinade.

Makes 8 servings.