Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt butter in a microwave-safe bowl and add all remaining ingredients except seafood. stir until combined. set aside 1/2 cup for serving and keep warm. coat grill rack with nonstick spray and prepare coals (for charcoal grill). peel and devein the shrimp, leaving tails attached. thread shrimp and scallops alternately on four metal or soaked wooden skewers. grill, covered, over medium heat for 3-5 minutes each side or until shrimp turn pink and scallops are opaque, basting occasionally with butter mixture. serve with reserved butter mixture.

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.