Caribbean “Chris-Kabobs”

• 1 pound uncooked large shrimp, peeled and deveined
• 1 teaspoon minced fresh gingerroot
• 2 garlic cloves, minced
• 1/2 teaspoon pepper
• 1 pound sea scallops
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 cup cubed fresh pineapple
• 1 medium mango, peeled and cubed
• 1 medium pear, peeled and cubed
• 4 tablespoons lime juice, divided
• 1 teaspoon ground allspice
• 12 serrano peppers
• 1/2 teaspoon salt

1. In a small bowl, combine the shrimp, ginger, garlic and pepper; set aside. In another small bowl, combine the scallops, paprika and cayenne; set aside. Place the pineapple, mango, pear, 2 tablespoons lime juice and allspice in a small bowl; toss to combine.
2. On 12 metal or soaked wooden skewers, alternately thread the shrimp, scallops, fruits and serrano peppers. Drizzle kabobs with remaining lime juice; sprinkle with salt.
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4-in. from the heat for 6-8 minutes or until shrimp turn pink and scallops are firm and opaque, turning occasionally.

shrimp, fresh gingerroot, garlic, pepper, scallops, paprika, cayenne pepper, pineapple, mango, pear, lime juice, ground allspice, serrano peppers, salt

Taken from www.tasteofhome.com/recipes/caribbean-chris-kabobs/ (may not work)