Peel shrimp and cut chicken into 1 inch cubes. Combine garlic, onion

powder, cumin and melted butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook

about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken. Turn once or twice while cooking and baste often

with remaining marinade. ~*-

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Title: Brandied Barbecued Chicken

1 3 1/2-pound chicken, cut into 8 pieces 1/2 c brandy

1/3 c low-sodium soy sauce 2 T sesame seeds, toasted 1 T dark molasses

1 T minced peeled fresh ginger 2 garlic cloves, minced

Using meat cleaver or heavy knife, cut bone end from chicken legs, cut thighs in half and each breast half into 3 pieces. Blend remaining ingredients in blender or processor. Place chicken in glass baking dish. Pour marinade over, turning chicken to coat. Refrigerate 1 to 8 hours, turning occasionally.

Prepare barbecue or preheat broiler. Drain chicken; discard marinade. Cook chicken until, browned and juices run clear when pierced with knife, turning once, about 25 minutes. ~*-

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