Teriyaki Shrimp And Scallop Kebabs

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup low sodium soy sauce
• 3 tablespoons dark brown sugar
• 1 1/2 tablespoons rice wine vinegar
• 1 tablespoon minced peeled fresh ginger
• 1/4 teaspoon crushed red pepper flakes
• 1 garlic clove, minced
• 1 1/2 teaspoons cornstarch
• 1 1/2 teaspoons water
• 16 large shrimp, peeled and deveined (about 12 ounces)
• 16 sea scallops (about 12 ounces)
• 16 mushrooms, halved
• green onion
• 1 tablespoon vegetable oil
• cooking spray
• 8 wooden 12-inch skewers (that have been soaked in water for 30 minutes)

Recipe

• 1 glaze:.
• 2 combine first 6 ingredients in a small saucepan over medium-high heat.
• 3 bring to a boil, and cook for 2 minutes.
• 4 cornstarch mixture:.
• 5 combine cornstarch and water.
• 6 stir cornstarch mixture into soy sauce mixture.
• 7 bring to a boil; cook 1 minute.
• 8 kebabs:.
• 9 thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 (12-inch) skewers.
• 10 brush kebabs with oil, and place on a grill rack coated with cooking spray; cook for 3 minutes.
• 11 turn kebabs, and brush with half of soy sauce glaze; cook for 1 minute.
• 12 turn kebabs.
• 13 brush with remaining glaze; cook 1 minute or until seafood is done.