Scallop 

 Kabobs 



1 pound scallops 

 1 can (13 1/2 ounces) 

 pineapple chunks, drained 

 1/2 pound button mushrooms 



1 green pepper, 

 cut into 1/2-inch squares 

 1/4 cup vegetable oil 

 1/4 cup fresh lemon juice 

 1/4 cup chopped fresh parsley 

 1/4 cup light soy sauce 

 1/4 teaspoon salt 



dash freshly ground black pepper 



Place pineapple, mushrooms, 

 green pepper and scallops in a bowl. 

 In a separate bowl, combine oil, lemon 

 juice, parsley, soy sauce, salt and 

 pepper. Reserve 1/4 of the marinade 

 for basting. Pour remaining marinade 

 over scallop mixture and place in 

 refrigerator for 30 minutes, stirring 

 occasionally. Using long skewers, 

 alternate scallops, pineapple, mush- 

 rooms and green pepper until skewers 

 are filled. Cook about 4 inches from 

 moderately hot CS^ coals for 

 5 minutes. Baste 

 with reserved 

 marinade. Turn and cook 

 for 5 to 7 minutes longer or 

 until scallops are tender. Serves 6. 



Indonesian 

 Grilled Shrimp 



2 pounds shrimp, peeled 



2 tablespoons fresh lemon juice 

 1/4 teaspoon fresh lime juice 

 1/4 teaspoon cayenne pepper 

 1/2 teaspoon ground coriander 



3 tablespoons molasses 

 1 large clove garlic, pressed 



20 JULY/AUGUST 1995 



2 teaspoons 

 grated fresh lemon peel 

 2 tablespoons vegetable oil 



Stir together all ingredients except 

 shrimp. Reserve 1/4 of the marinade 

 for basting. Place shrimp in marinade 

 30 minutes in the refrigerator. 



Remove shrimp. Thread on metal 

 or wood skewers. (If using wooden 

 skewers, soak them in cold water for 1 

 hour before grilling.) Grill about 4 

 inches over hot coals until lightly 

 browned, about 4 minutes on each 

 side, brushing with reserved marinade. 

 Serves 8. 



Grilled 

 Soft-Shell Crabs 



12 soft-shell crabs, cleaned 

 3/4 cup chopped fresh parsley 

 1/2 cup vegetable oil 

 1 teaspoon fresh lemon juice 

 1/4 teaspoon nutmeg 

 1/4 teaspoon light soy sauce 

 1/4 teaspoon Tabasco sauce 



Place crabs in well-oiled, hinged 

 wire basket. Combine remaining 



ingredients. Baste 



crabs with sauce. Cook 

 about 4 inches from moderately hot 

 coals for 6 to 8 minutes, until lightly 

 browned. Turn and cook 6 to 8 minutes 

 longer, until other side is browned. 

 Serves 6. 



Grilled Fish 

 with Wine Sauce 



2 pounds firm fillets 



1 cup dry vermouth 

 3/4 cup vegetable oil 



1/3 cup fresh lemon juice 



2 tablespoons chopped green 

 onions 



1 clove garlic, pressed 

 1/4 teaspoon dried marjoram 

 1/4 teaspoon freshly ground 

 black pepper 



1/4 teaspoon ground thyme 

 1/8 teaspoon dried sage 

 1/8 teaspoon Tabasco sauce 



Combine all ingredients except 

 fish. Place fish in baking dish or 

 nonaluminum pan; pour about 1 1/3 

 cups of marinade over fish. Reserve 

 remaining marinade for basting. 

 Marinate in the refrigerator for 30 

 minutes, turing once. Remove fish and 

 place in well-oiled, hinged wire basket. 

 Cook about 4 inches over hot coals, 

 basting occasionally with reserved 

 marinade. Turn once and cook until 

 fillets flake easily when 

 tested with a 

 fork, about 1 

 to 15 minutes. 

 Serves 6. 



