1 lb Large Raw Shrimp

      1 lb Sea Scallops, Cut In Half

    1/2 c  Vegetable Oil

    1/4 c  Lemon Juice

    1/4 c  Imported Soy Sauce If Avail.

      2    Cloves Garlic Finely Chopped

      2 T  Chopped Crystalized GingerOR

  1 1/2 t  Ground Ginger

      1 t  Onion Powder

     16 oz (1 cn) Pinapple Chunks

      2    Small Zucchini, Sliced

  Peel and devine shrimp.  Drain pinapple chunks.  Use
  Imported Soy sauce if available for better taste.  Use
  domestic if that is all that is available. In medium
  bowl, combine oil, lemon juice, soy sauce, garlic,
  ginger and onion powder; mix well.  Add shrimp and
  scallops.  Cover; refrigerate 3 hours or overnight.
   Place shrimp, scallops, pineapple and zucchini on
  bamboo skewers that have soaked 1 hour in water or on
  metal skewers. Grill or broil 3 to 6 minutes perside
  or until shrimp are pink, basting frequently with
  marinade.  Refrigerate leftovers.