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! |