Recipe - Citrus Shrimp And Scallops

One half pound Fresh or frozen Scallops
One half cup Orange juice
1 teaspoon Grated Gingerroot
One fourth teaspoon Ground Red Pepper
Orange, cut in 8 wedges
1 teaspoon Finely shredded Orange Peel
2 tablespoon Soy Sauce
Clove garlic, minced
12 x Fresh or frozen Pea Pods

12 fresh or frozen large Shrimp, peeled and deveined (about One half pound total)

Halve any large scallops. Place scallops and shrimp in a plastic bag set
in a deep bowl. For marinade, combine orange peel, orange juice, soy
sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal bag.
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
1012" skewers alternately with scallops and orange wedges.
Grill kabobs on an uncovered grill directly over mediumhot coals for 5
minutes. Turn and brush with marinade. Grill 57 minutes more or till
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 46 minutes more or till shrimp turn
pink and scallops are opaque. Brush occasionally with marinade.
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Per serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 105
mg cholesterol, 305 mg sodium, 380 mg potassium.

Culled from Better Homes & Gardens "Diet Recipe Card Library".

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip