Scallop and Babyhand Shish kabob:

Ingredients:
12 soft dimpled baby hands, wrists removed
12 large bay scallops
2 cloves garlic, chopped
1/2 tsp. ginger
salt/pepper to taste
large pineapple chunks
red pepper chunks

Method:
Mix the garlic, ginger and scallops together and let sit for 20 minutes. Taking long metal skewers (or alternatively, bamboo skewers that have been soaked in water for an hour), and thread each thusly:

red pepper, baby hand (palm up), scallop (nestling each in the palm),
pineapple

repeating this order till filled. End with a piece of red pepper to secure
and salt and pepper to taste. Grill over med-high coals, turning often for
even browning, till the baby hands curl around each scallop and the nails
pop off easily, (should be approx. 8-10 minutes depending on the age of the
hands). Have a squirt bottle of water handy (no pun intended) for those
annoying greasy flare-ups. Serve with a
green salad, a crisp white wine and plenty of crusty bread to sop up those juices.

- Recipe submitted by Morticia
www.geocities.com/morty_baby