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 ea 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 ea 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.