INSTRUCTIONS 1. For sauce, in a small bowl, combine pineapple- orange juice, coconut aminos, green onion, toasted sesame oil, garlic, and ginger. Set aside. 2. Use a vegetable peeler to cut zucchini lengthwise into long ribbons. 3. Thread skewers with scallops, shrimp, pineapple, bell pepper, and zucchini ribbons. 4. Prepare charcoal or gas grill for direct cooking over medium heat. Brush skewers with olive oil. Sprinkle with lemon-pepper seasoning, as desired. 5. Add skewers to grill. Grill for 4 minutes; turn. Brush generously with sauce. Grill an additional 4 minutes or until shrimp are pink and scallops are opaque and firm. 6. Serve kabobs on a bed of spring salad mix, if desired. *If using wooden skewers, soak them in water for 30 minutes to avoid burning while grilling. Each serving contains: 170 calories, 6 g fat, 1 g saturated fat, 0 g trans fat, 102 mg cholesterol, 765 mg sodium, 10 g carbohydrates, 1 g fiber, 5 g sugar, 19 g protein. Daily values: 10% vitamin A, 37% vitamin C, 4% calcium, 4% iron. tropical shrimp & scallop kabobs Ready for a taste of the tropics? Bring on the shrimp, scallops, fresh pineapple, and veggies for skewering. Grass skirts optional. TOTAL TIME 35 minutes • SERVES 6 INGREDIENTS 2 Tbsp. Fresh Thyme fresh orange-pineapple juice 2 Tbsp. coconut aminos 2 Tbsp. chopped green onion 1 Tbsp. toasted sesame oil 1 tsp. minced garlic 1 tsp. minced fresh ginger 1 medium zucchini 6 (12-inch) skewers* 1 lb. scallops 1 lb. fresh jumbo shrimp, peeled and deveined 1 cup cubed fresh pineapple 1⁄2 red bell pepper, cut into 1-inch pieces 1 Tbsp. Fresh Thyme olive oil Salt-free lemon-pepper seasoning, to taste Spring salad mix, for serving 010-017 Paleo on the Grill.indd 14 4/11/18 5:05 PM