Shelly's Recipe

SCALLOPS AND SHRIMP KEBABS WITH VEGETABLES

Category: Kabobs/Kebobs/Skewers

Servings: 4

GINGER SHERRY MARINADE:
1/4 cup dry sherry (50 mL)
1 Tbsp sesame oil (15 mL)
1 Tbsp grated gingerroot (15 mL)
2 tsp light soy sauce (10 mL)
1 large clove garlic, crushed
SEAFOOD:
16 sea scallops
12 jumbo shrimps
8 squares each: sweet red and green peppers
12 medium mushrooms

FOR MARINADE:
In bowl, combine sherry, oil, gingerroot, soy sauce and garlic. Place scallops and shrimp in shallow nonreactive dish or resealable plastic bag. Pour marinade over, turn to coat; cover and refrigerate for 1 to 2 hours.

Blanch pepper cubes in boiling water for 1 minute; drain well.

Remove seafood from marinade; reserve marinade. Place marinade in small saucepan, bring to a boil, reduce heat and cook for 5 minutes; keep warm.

Thread scallops, shrimp, pepper cubes and mushrooms alternately onto 4 metal or soaked wooden skewers.

Preheat grill on medium-high. Place kebabs on oiled grill rack. Close lid and cook for about 10 minutes until shrimp and scallops are opaque; turn once or twice, basting occasionally with warm marinade.