Title: Citrus Shrimp & Scallops
Categories: Diet Fish
Yield: 4 Servings
| 1/2 | lb | Fresh or frozen Scallops |
| 1 | ts | Finely shredded Orange Peel |
| 1/2 | c | Orange juice |
| 2 | tb | Soy Sauce |
| 1 | ts | Grated Gingerroot |
| | | Clove garlic, minced |
| 1/4 | ts | Ground Red Pepper |
| 12 | x | Fresh or frozen Pea Pods |
| | | Orange, cut in 8 wedges |
12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb 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 10-12" skewers alternately with scallops and orange
wedges. Grill kabobs on an uncovered grill directly over medium-hot coals
for 5 minutes. Turn and brush with marinade. Grill 5-7 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 4-6 minutes more or
till shrimp turn pink and scallops are opaque. Brush occasionally with
marinade. ******************************************************* *** Per
serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 105 mg
cholesterol, 305 mg sodium, 380 mg potassium.