Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large bowl, combine the paprika, pepper, salt, chili powder, cayenne pepper, garlic salt, oregano, and thyme. add the shrimp and scallops to the seasoning and coat. melt four tablespoons of butter in a large pan over medium high heat. add the celery and onion and cook until just tender. add the worcestershire, lemon juice, and garlic. saute until mixed and heated through. add seasoned shrimp and scallops and cook until scallops are tender and shrimp is opaque. serve the shrimp and scallops over yellow rice and enjoy!

Target 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.