1 lb Large Raw Shrimp

    1/2 c  Vegetable Oil

    1/4 c  Imported Soy Sauce If Avail.

      2 tb Chopped Crystalized GingerOR

      1 ts Onion Powder

      2 ea Small Zucchini, Sliced

      1 lb Sea Scallops, Cut In Half

    1/4 c  Lemon Juice

      2 ea Cloves Garlic Finely Chopped

  1 1/2 ts Ground Ginger

     16 oz (1 cn) Pineapple Chunks

  Peel and devein shrimp.  Drain pineapple 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 per side or until shrimp
  are pink, basting frequently with marinade.  Refrigerate leftovers.