2 tablespoons vegetable oil
1 tablespoon anise seed
1 teaspoon garlic salt
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1 pound large shrimp, peeled and deveined
1 pound large scallops
Mix orange juice, oil, anise seed, garlic salt, ginger and pepper in small bowl.
Place seafood in large resealable plastic bag and add marinade; turn to coat seafood.
Refrigerate 30 minutes. Remove seafood from bag and discard marinade.
Thread shrimp and scallops onto skewers.
Grill over medium heat 8 to 10 minutes or until shrimp turns pink and scallops are
cooked through. Serve with Honey Ginger Dipping Sauce (recipe follows).
Mix 3/4 cup orange juice, 2 tablespoons each honey, soy sauce and
sliced green onions, and 1/4 teaspoon ground ginger.