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!