Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat butter and oil in 6 quart pot on medium heat. add garlic and sauté for 1 minute. add shrimp, scallops, and parsley, and sauté, stirring often, for 3 minutes. transfer mixture to plate with slotted spoon. in the drippings, sauté the onion until limp- about 5 minutes. stir in rice, broth, water, salt, and 1/8 tsp of the pepper. bring to a simmer, reduce heat to low, cover and cook 10 minutes. add celery, carrots and tomato, cover and simmer for 5 minutes. lay asparagus on top, cover and simmer 5 minutes longer or until asparagus and rice are tender. stir in seafood mixture and heat to serving temperature. stir in cheese and remaining pepper.

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.