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.