Mary & Martha's Kitchen Recipe

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Steak-And-Shrimp Kabobs Recipe 1/2 c Soy sauce 1/2 c Honey 1/4 c Cream sherry 1 ts Orange rind; grated 1/2 ts Garlic powder 2 lb Sirloin steak; 1-1/2" cubes 20 lg Shrimp; fresh, peeld/deveind -about 1 lb. 1 sm Pineapple; fresh 20 lg Mushrooms 1 tb Cornstarch Combine first 5 ingredients; stir well. Add steak and shrimp; cover and marinate in the refrigerator for 3 to 4 hours or overnight. Cut a thick slice from top and bottom of pineapple. Quarter pineapple lengthwise; remove rind and core. Cut inot 1-1/2 inch thick chunks. Set aside. Remove steak and shrimp from marinade, reserving liquid. Alternate steak, shrimp, pineapple, and mushrooms on skewers for grilling. Gradually stir cornstarch into reserved marinade in a small saucepan; cook over medium heat, stirring constantly, until thickened and bubbly. Grill kabobs 3 minutes over medium coals; turn and brush with marinade. Grill 5 minutes or until desired degree of doneness, brushing with marinade as needed. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

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<h1>Steak-And-Shrimp Kabobs</h1> <h2>Recipe</h2><p> <P>1/2 c Soy sauce <P>1/2 c Honey <P>1/4 c Cream sherry <P>1 ts Orange rind; grated <P>1/2 ts Garlic powder <P>2 lb Sirloin steak; 1-1/2" cubes <P>20 lg Shrimp; fresh, peeld/deveind <P>-about 1 lb. 1 sm Pineapple; fresh <P>20 lg Mushrooms <P>1 tb Cornstarch <P>Combine first 5 ingredients; stir well. Add steak and shrimp; cover and marinate in the refrigerator for 3 to 4 hours or overnight. Cut a thick slice from top and bottom of pineapple. Quarter pineapple lengthwise; remove rind and core. Cut inot 1-1/2 inch thick chunks. Set aside. Remove steak and shrimp from marinade, reserving liquid. Alternate steak, shrimp, pineapple, and mushrooms on skewers for grilling. Gradually stir cornstarch into reserved marinade in a small saucepan; cook over medium heat, stirring constantly, until thickened and bubbly. Grill kabobs 3 minutes over medium coals; turn and brush with marinade. Grill 5 minutes or until desired degree of doneness, brushing with marinade as needed. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman. <div><a href='http://www.maryandmarthaskitchen.com/Steak-And-Shrimp_Kabobs/17511/' title='Steak-And-Shrimp Kabobs Recipe'>Steak-And-Shrimp Kabobs Recipe</a></div>

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