Citrus Shrimp & Scallops

    1/2 lb Fresh or frozen Scallops            1 ts Finely shredded Orange Peel
    1/2 c  Orange juice                        2 tb Soy Sauce
      1 ts Grated Gingerroot                   1 x  Clove garlic, minced
    1/4 ts Ground Red Pepper                  12 x  Fresh or frozen Pea Pods
      1 x  Orange, cut in 8 wedges

  12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb total)

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

   Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto four
  10-12" skewers alternately with scallops and orange wedges.
   Grill kabobs on an uncovered grill directly over medium-hot coals for 5
  minutes. Turn and brush with marinade. Grill 5-7 minutes more or till
  shrimp turn pink and scallops are opaque. Brush occasionally with marinade.

  Broiler Directions: Place kabobs on the unheated rack of a broiler pan.
  Broil 4" from the heat for 4 minutes. Turn and broil 4-6 minutes more or
  till shrimp turn pink and scallops are opaque. Brush occasionally with
  marinade