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Shrimp Kabobs

1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce
2 cloves garlic, crushed
2 tablespoons minced gingerroot
1 teaspoon onion powder
1 pound shrimp
1 pound scallops
1 (16-ounce) can pineapple chunks
2 zucchini, sliced
1 package bamboo skewers

1. In a medium bowl, combine oil, lemon juice, soy sauce, garlic, gingerroot, and onion powder; mix well. Add cleaned shrimp and scallops. Cover and refrigerate for 3 hours. Alternately place the shrimp, scallops, pineapple chunks, and sliced zucchini on bamboo skewers that have soaked for 1 hour in water.
2. Preheat grill.
3. Grill 3 to 6 minutes per side or until the shrimp are pink, basting frequently with the marinade.

Makes 8 servings.