| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Citrus Shrimp and Scallops

2 oranges
1/2 pound scallops
1 pound shrimp, peeled and deveined
2 tablespoons soy sauce
1 teaspoon grated gingerroot
1 clove garlic, crushed
1/4 teaspoon cayenne pepper

1. Juice one orange and finely grate the rind. Cut the other orange into wedges. Set aside.
2. Place scallops and shrimp in a resealable plastic bag. Combine orange zest, orange juice, soy sauce, gingerroot, garlic and cayenne pepper. Pour over seafood and marinate in the refrigerator for 30 minutes. Drain, reserving the marinade.
3. Preheat the grill.
4. Thread the shrimp on skewers alternately with the scallops and orange wedges. Grill over hot coals, brushing with marinade, and turning once, until the shrimp turn pink and the scallops are opaque, about 5 minutes.

Makes 4 servings.