Hawaiian Scallop and Shrimp Kabob

1 pound large shrimp - peeled and deveined
1/2 pound scallops
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1 fresh pineapple - peeled, cored and cut into wedges

  • Marinade: 
  • 1/2 cup rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons minced fresh ginger root
  • 3 tablespoons light soy sauce

  1. If using wooden skewers, soak them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. 
  2.  In a medium-size mixing bowl, combine rice vinegar, sesame oil, ginger, and soy sauce. Mix well. Add Shrimp and Scallops and let them soak. 
  3. Thread the shrimp, scallops, peppers, and pineapple on the skewers.
  4. Place the skewers on the grill and brush with the sauce.  Rotate the kabobs often. Cook until shrimp turns pink and scallops are white in the middle. 


This pairs nicely with Hawaiian Rice

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