Title: Steak-And-Shrimp Kabobs
Categories: Entree Grill Southern
Yield: 6 Servings

1/2	c	Soy sauce
1/2	c	Honey
1/4	c	Cream sherry
1	ts	Orange rind; grated
1/2	ts	Garlic powder
2	lb	Sirloin steak; 1-1/2" cubes
20	lg	Shrimp; fresh, peeld/deveind about 1 lb.
1	sm	Pineapple; fresh
20	lg	Mushrooms
1	tb	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 1-1/2 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.

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