---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CITRUS SHRIMP AND SCALLOPS
  Categories: Low-cal, Fish, Bar-b-q
       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
       1 x  Clove garlic, minced
     1/4 ts Ground Red Pepper
      12 x  Fresh or frozen Pea Pods
       1 x  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.
  
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