Prep 4 hrs
Cook 5 mins
These are great for BBQs! You can use an indoor grill pan or broil them, too, so you can have them all year round. :)
- 1⁄3 cup pineapple juice
- 1⁄4 cup lemon juice
- 1⁄4 cup orange juice
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 teaspoons grated orange rind
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon cayenne, to taste (optional)
- 1 lb large raw shrimp, peeled and de-veined
- 1⁄2 lb sea scallops
- 1 cup melon, chunks or balls (honeydew, cantelope, etc)
- 1 cup pineapple chunk
- 1 large ripe avocado, peeled, seeded and chunked
- bamboo skewer
- In large bowl or Ziploc plastic bag combine the fruit juices, soy, oil, sugar, rind, cinnamon, and cayenne (if using); add the shrimp, scallops, melon, and pineapple.
- Cover (or Ziploc) and marinate in refrigerator for at least 4 hours.
- Soak bamboo skewers in water for 5-10 minutes.
- Place shrimp, scallops, melon, pineapple, and avocado on skewers.
- Grill or broil for 3 to 6 minutes or until shrimp are pink and scallops are opaque (be careful not to overcook!), basting frequently with marinade.
- Makes 6-8 skewers, serving 2-4 (depending on how hungry you are).
Hi Jules me again lol This recipes was a ten. Everyone wanted the recipe. I broiled them but next time we will try the barbecue. I tripled the recipe and should have made more. I asked as we were eating what they would rate the recipe..it was 10's all around. Great recipe Jules, thanks for making my party a success. 2 thumbs up, and both toes.
A sunny day a couple weeks ago I made these for the grill and they were great. I tried using half lime and half lemon instead of all lemon and while it was good I think the stronger taste of lemon is better for the marinade so I won't do that again. And I added more cayenne. A good recipe!
I loved this receipe as did my guests. I did not use the cayenne, but will try that next time. The only thing I might recommend is pre-grilling the scallops a bit as they seem to cook a bit faster than the shrimp.