Marinade Merriment

I just did a teppanyaki/hibachi dinner for friends. I want to give you the marinade recipes, because they are easy,  flavorful, and impressive! First, I roasted shell-on shrimp, then peeled, butterflied and deveined them. They went into a plastic bag with canola oil, Old Bay seasoning, garlic powder, celery salt, and black pepper. I quartered large sea scallops and put them in a bag (sensing a theme here?) with grapeseed oil, Old Bay, kosher salt, and pink pepper. Boneless skinless chicken breasts were cut into bite-size chunks and bagged with olive oil, kosher salt, black pepper, garlic powder, and lemon juice. Steak, in the form of excellent quality beef stew cuts, was bagged with grapeseed oil, sliced green onions, oyster sauce, tempura or soy sauce, garlic powder, and ginger. Everything was cooked quickly on a tabletop griddle/grill, using only the oil in the marinades to cook it. High heat, allowing the marinades to sear extra flavor into the proteins. I served these one meat/seafood at a time, after fried rice and seared zucchini, mushrooms, and onion. I offered salad, but everyone preferred the meat. ;)