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    Shangahi Shrimp & Scallop Kebabs


    Source of Recipe


    Cooking Light, May 1994, page 114

    List of Ingredients




    1/2 pound fresh sea scallops (4 large)
    1/2 pound fresh shrimp (24 medium) peeled with tails intact
    1/4 cup dry sherry
    2 tablespoons low-sodium soy sauce (off plan ingredient)
    1 teaspoon bottled minced fresh ginger root
    1 teaspoon bottled minced fresh garlic
    1 teaspoon dark sesame oil (off plan ingredient)
    1/4 teaspoon crushed red pepper
    4 medium fresh mushrooms
    8 pieces green onions (2-inch)
    Vegetable cooking spray
    Lime wedges (optional)

    Recipe



    Cut scallops in half crosswise. Combine scallops and shrimp in a bowl; set aside. Combine sherry and next 5 ingredients; pour over seafood. Cover and marinate in refrigerator 30 minutes.

    Discard mushroom stems, and cut caps in half lengthwise; set aside. Remove seafood from marinade, reserving marinade. Thread 2 scallop halves, 6 shrimp, 2 green onion pieces, and 2 mushroom halves alternately onto each of 4 (12-inch) skewers.

    Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Place kebabs on grill rack, and cook 4 minutes on each side or until shrimp and scallops are done, basting occasionally with reserved marinade.

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    Serving Ideas: Serve with lime wedges, if desired.

 

 

 

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