L M W N H C N A L B N N E G N O E O E E T O M A T O E S Y L E N I F I T G T P A U P E L P R T A A I A N N E G T O E D E W S L C A E L K T I G O A I C H E R R Y R L D A E R H T R E D K O H O R L E I G I M S T S G E L F G E G L S E I G T T R N E L W D T I I N E N L T L G P E Y G L A I I E L W L I P I W N E T V N G T T P E E A I O H H O T L W L R I E U G I N O I T G T B S O A L A E R R I S E T B N B A H R S U E N S S N E R C C S S G E B S T H E R A R I R E C T E D W T R A A D E C A B N E W E S I S S E P B E N O L S L G R E T E L A E L R L G A E O L A R O K L W L B E N I I K T D V N S L I S B E C O A T I A N S U E I L A N O I T P O E T O L T E SEAFOOD KABOB'S (Word Search Version) Printed from COOKS.COM 12 med. shrimp, shelled with tails on 3/4 lb. scallops 12 cherry tomatoes 1 lg. green bell pepper, cut in 1" pieces 1/2 lb. fresh pineapple, cut into sm. wedges 1 med. onion, cut into 6 wedges Blanch bell pepper in boiling water for 3 minutes. MARINADE: 1/2 c. dry sherry 2 tbsp. sesame seed oil 1 tbsp. sesame seeds, crushed 1 garlic clove, finely chopped 1/4 tsp. salt 2 tbsp. grated fresh ginger, optional Combine all ingredients for the marinade in a bowl, coat shrimp and scallops and let stand at room temperature for 30 minutes. Keep excess marinade. Thread shell fish and vegetables on 6 skewers alternating pineapple. Broil or grill for 8-10 minutes, turning and brushing with excess marinade. Serve on steamed rice, light and delicious! |