Scallop and Shrimp Kabobs with Bacon
Ingredients
| 1/2 lb large scallops | ||
| 1/2 lb large shrimp, peeled and deveined | ||
| 1 (13 oz) can of pineapple chunks, drained | ||
| 1/2 lb button mushrooms | ||
| 2 medium green peppers, cut into 2 inch pieces | ||
| 1/4 cup soy sauce | ||
| 1/4 cup olive oil | ||
| 1/4 cup lemon juice | ||
| 1/4 cup fresh parsley, chopped | ||
| 12 slices of bacon | ||
| kosher salt and black pepper to taste |
- Combine the soy sauce, olive oil, lemon juice. parsley, salt and pepper to taste and pour over the shrimp and scallops.
- Let stand for 30 minutes, turning once.
- Place the mushrooms. pineapple and pepper pieces into a mixing bowl.
- Fry bacon slowly until cooked, but not crisp, then cut each slice of bacon in half.
- Using long skewers alternate, scallops, shrimp, pineapple, mushrooms, pepper pieces and bacon until skewers are filled.
- Place kebabs over hot charcoal and cook for about 6 minutes, then turn and cook for and additional 4 minutes.
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