Scallop and Shrimp Kabobs


  • 1/2 lb large shrimp
  • 1/2 lb large scallops
  • 1 can of pineapple chunks, drained
  • 1/2 lb of fresh button mushrooms
  • 1 medium green pepper, cut into 2 inch pieces
  • 1 medium red, orange of yellow pepper, cut into 2 inch pieces
  • 1/4 cup soy sauce
  • 1/4 cup canola oil
  • 1/4 cup lemon juice
  • 1/4 cup chopped parsley
  • 12 slices of bacon
  • kosher salt and fresh cracked black pepper to taste
  • Peel and devein the shrimp, leaving the tails intact.
  • Wash and remove the foot from the scallops if necessary.
  • Combine soy sauce, canola oil, lemon juice, salt and pepper and pour over scallops and shrimp. Let stand for 30 minutes, turning once.
  • Place mushrooms, pineapple and pepper pieces in a bowl.
  • Fry bacon until cooked, but not crisp.
  • If you are using wooden skewers, soak in water for at least 30 minutes to prevent burning.
  • Using the skewers, alternate scallops, shrimp, peppers, pineapple, bacon and mushrooms until skewers are filled.
  • Place skewers of a charcoal fire and cook for 5 minutes. Turn and cook for an additional 5 minutes.

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