Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 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.

Target recipe: bring to boil water sufficient to cook noodles when needed. to make the seafood sauce: melt butter and saute garlic for 1 minute over medium heat. add half and half. heat and stir continuously in frying pan until large bubbles form. add shrimp and scallops and continue stirring until shrimp has turned pink. remove from stove and keep warm. cook pasta as directed on package; drain and place in large bowl. pour on sauce and sprinkle with parmesan cheese, salt and pepper and nutmeg. toss to mix and serve.