Title: Steak-And-Shrimp Kabobs
Categories: Main dish
Yield: 6 Servings

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.