Shelly's Recipe

TERIYAKI SHRIMP AND SCALLOP KEBABS

Category: Kabobs/Kebobs/Skewers

1/4 cup soy sauce
3 tbsp dark brown sugar
1 1/2 tbsp rice wine vinegar
1 tbsp minced peeled fresh ginger
1/4 tsp crushed red pepper
1 garlic clove, minced
1 1/2 tsp cornstarch
1 1/2 tsp water
16 jumbo shrimp, peeled and deveined (about 12 ounces)
16 sea scallops (about 12 ounces)
16 mushrooms, halved
24 (1 1/2 inch) pieces green onions
1 tbsp vegetable oil
Cooking spray

Prepare grill. Combine first 6 ingredients in a small saucepan over medium-high heat. Bring to a boil, and cook for 2 minutes. Combine cornstarch and water. Stir cornstarch mixture into soy sauce mixture. Bring to a boil; cook 1 minute.

Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 (12 inch) skewers. Brush kebabs with oil, and place on a grill rack coated with cooking spray; cook for 3 minutes. Turn kebabs, and brush with half of soy sauce glaze; cook for 1 minute. Turn kebabs. Brush with remaining glaze; cook 1 minute or until seafood is done. Serves 4