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boil and cook mushrooms, onions and pepper squares until almost tender, about 5 minutes.
Arrange scallops, onions, mushrooms, pepper squares and tomatoes on 4 long skewers. Lay skewers on heavy foil.
Combine margarine, lemon juice, herbs, garlic, cayenne, salt and pepper. Brush skewers and chill until ready to cook.
Heat barbecue grill and lay foil with skewers on grill. Turn grill to low, cover and cook for about 3 to 4 minutes. Turn over, brush with rest of margarine mixture and cook another 3 to 4 minutes. Don’t overcook. Those scallops don’t take very long.
You can do the same thing with peeled, deveined shrimp. Serves 4.
Fish Teriyaki Kebabs
2 lb. thick fish fillets
1 (16-oz.) can pineapple chunks
1/3 cup reserved pineapple juice
1/2 cup soy sauce
2 T. brown sugar
1 tsp. ground ginger
1 tsp. dry mustard
1 clove garlic, crushed
1 green pepper, cut into 1-inch pieces
Cut fish into 1-inch cubes. Drain pineapple, reserve 1/3 cup of liquid. Combine pineapple juice, soy sauce, brown sugar, ginger, mustard and garlic. Pour marinade over fish; cover and refrigerate for at least 1 hour. Drain fish and reserve marinade. Thread fish, pineapple chunks and green peppers alternately on skewers. Cook over hot coals 4 to 5 minutes. Baste with marinade. Turn
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