Recipe - Steak-And-Shrimp Kabobs

One half cup Soy sauce
One half cup Honey
One fourth cup Cream sherry
1 teaspoon Orange rind; grated
One half teaspoon Garlic powder
2 pound Sirloin steak; 11/2" cubes
20 lg Shrimp; fresh, peeld/deveind
about 1 lb.
1 small Pineapple; fresh
20 lg Mushrooms
1 tablespoon Cornstarch

Combine first 5 ingredients; stir well. Add steak and shrimp; cover and
marinate in the refrigerator for 3 to 4 hours or overnight.

Cut a thick slice from top and bottom of pineapple. Quarter pineapple
lengthwise; remove rind and core. Cut inot 1One half inch thick chunks. Set
aside.

Remove steak and shrimp from marinade, reserving liquid. Alternate steak,
shrimp, pineapple, and mushrooms on skewers for grilling.

Gradually stir cornstarch into reserved marinade in a small saucepan; cook
over medium heat, stirring constantly, until thickened and bubbly.

Grill kabobs 3 minutes over medium coals; turn and brush with marinade.
Grill 5 minutes or until desired degree of doneness, brushing with marinade
as needed.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy
Coleman.