Scallop, Orange, and Cucumber Kebabs

• Vegetable oil, for grill
• 2 tablespoons honey
• 1/2 navel orange, halved and cut into eight wedges, plus 1/4 cup fresh orange juice
• 8 very thin slices peeled fresh ginger
• 1/2 Kirby cucumber, halved lengthwise and cut into 1/2-inch slices
• 1 pound scallops, tough muscle removed
• Coarse salt and ground pepper

1. Heat grill to medium; clean and lightly oil hot grates.
2. In a small bowl, combine honey and orange juice.
3. Dividing ingredients evenly, thread orange wedges (through skin), ginger, cucumber, and scallops onto four skewers, beginning and ending with orange wedges; season with salt and pepper.
4. Grill kebabs, covered, until scallops are opaque throughout, 4 to 6 minutes, turning and basting with honey mixture halfway through.
5. (Per Serving)
6. Calories: 155
7. Fat: 1g (0.1g Saturated Fat)
8. Protein: 19.6g
9. Carbohydrates: 17g
10. Fiber: 0.7g

vegetable oil, honey, orange, thin, kirby cucumber, salt

Taken from www.epicurious.com/recipes/food/views/scallop-orange-and-cucumber-kebabs-387656 (may not work)