230

g

fresh scallops

230

g

fresh prawns

1

tsp

orange peel; finely shredded

½

cup

orange juice

2

Tbs

soy sauce

1

tsp

fresh ginger; grated

1

clove

garlic; minced

4

tsp

ground red pepper

12

snowpea pods

1

orange; cut in 8 wedges

1

Halve any large scallops. Place scallops and prawns in a plastic bag set in a deep bowl. For marinade, combine orange peel, orange juice, soy sauce, ginger root, garlic, and red pepper. Pour over seafood. Seal bag.

2

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.

3

Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto four, 30cm skewers alternately with scallops and orange wedges.

4

Grill kebab's on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more or till prawns turn pink and scallops are opaque. Brush occasionally with marinade.