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Scallop and Shrimp Kabobs

Preparation time: 20 minutes
Servings: 6

  • 1 lb shelled, peeled large shrimp (keep tails on)
  • ½ lb scallops
  • 1 medium red pepper, cut into 1-inch pieces
  • 1 medium green pepper, cut into 1-inch pieces
  • 12, 2-inch wedges of fresh pineapple
  • ½ cup rice vinegar
  • 2 tsp sesame oil
  • 2 tsp minced ginger
  • 3 tbsp light soy sauce
  1. If using wooden kabob skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Then thread the shrimp, scallops, peppers, and pineapple on the skewers.
  2. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high.
  3. Combine all remaining ingredients for the basting sauce. Place the skewers on the grill and baste with some of the sauce. 
  4. Grill kabobs for about 5-6 minutes total, turning and basting with the sauce while grilling. Heat remaining basting sauce until warm and serve on the side.  

Exchanges
Fruit: ½
Vegetable: 1
Very lean meat: 2

Nutritional Information
Serving size: 3-4 oz seafood plus vegetables and fruit

 Calories  123
 Calories from Fat            20
 Total Fat  2 g
 Saturated Fat  0 g
 Cholesterol  118 mg 
 Sodium  403 mg 
 Carbohydrate  10 g
 Dietary Fiber  1 g
 Sugars  7 g
 Protein  17 g


Recipe courtesy of: More Diabetic Meals in 30 Minutes — Or Less 

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