1/2 lb Fresh or frozen Scallops

1 ts Finely shredded Orange Peel

1/2 c Orange juice

2 tb Soy Sauce

1 ts Grated Gingerroot

1 x Clove garlic, minced

1/4 ts Ground Red Pepper

12 x Fresh or frozen Pea Pods

1 x Orange, cut in 8 wedges

12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb total)

Halve any large scallops.
Place scallops and shrimp in a plastic bag set in a deep bowl.
For marinade, combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper.
Pour over seafood.
Seal bag.
Marinate in the refrigerator 30 minutes.
Drain, reserving marinade.
If using fresh pea pods, cook in boiling water about 2 minutes; drain.
Or, thaw and drain frozen pea pods.
Wrap 1 pea pod around each shrimp.
Thread pea pods and shrimp onto four 10-12″ skewers alternately with scallops and orange wedges.

Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes.
Turn and brush with marinade.
Grill 5-7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade.
Broiler Directions: Place kabobs on the unheated rack of a broiler pan.
Broil 4″ from the heat for 4 minutes.
Turn and broil 4-6 minutes more or till shrimp turn pink and scallops are opaque.
Brush occasionally with marinade. *********************************************************** Per serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 105 mg cholesterol, 305 mg sodium, 380 mg potassium.

Stir baking mix, milk and eggs until blended.
Pour over beef mixture.
Sprinkle with remaining onion.
Bake 25-27 minutes or until crust is light golden brown.

15 corn husks — soaked

6 american red snapper fillets

–6 ounces each olive oil salt and freshly ground pepper — to taste spicy orange vinaigrette

Prepare a wood or charcoal grill and let it burn down to embers.

Brush each filet with olive oil and season to taste with salt and pepper.
For each fillet, lay one corn husk flat on work surface, place fillet inside and top with second corn husk.
Using strips of corn husks tie at each end in a knot.
Brush the snapper package with more olive oil and place seam side down on grill.
Cook for 3 1/2 minutes on each side.
Remove from grill, open the husk with a knife, being careful not to cut the fish, and drizzle with Spicy Orange Vinaigrette.

All Recipes

Busted for you by Gail Shermeyer <4paws@netrax.net>