Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine shells, green onion, garlic and curry powder in medium skillet over med. high heat and cook for 1 minute. blend in cream and wine. increase heat to high and cook, stirring constantly for 5 minutes. remove from heat. discard shells. set sauce aside. season shrimp and scallops with salt, pepper and curry powder. heat butter in saucepan over med. high heat. add shrimp and scallops in batches and cook for 2 minutes. remove shrimp and scallops from pan and set aside. add cream sauce to pan and cook until sauce is thick about 3 minutes. return shrimp and scallops to saucepan. blend in parsley.

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.