Shanghai Shrimp-And-Scallop Kebabs

Recipe Ingredients

1/2 lb	227g / 8oz	Fresh sea scallops - (4 large)
1/2 lb	227g / 8oz	Fresh shrimp - (24 medium)
		Peeled with tails intact
1/4 cup	59ml	Dry sherry
2 tablespoons	30ml	Low-sodium soy sauce
1 teaspoon	5ml	Bottled minced fresh ginger root
1 teaspoon	5ml	Bottled minced fresh garlic
1 teaspoon	5ml	Dark sesame oil
1/4 teaspoon	1.3ml	Crushed red pepper
4 teaspoons	20ml	Fresh mushrooms (medium)
8		Green onions - (2-inch)
		Vegetable cooking spray
		Lime wedges - (optional)

Recipe Instructions

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.

Source:
Cooking Light, May 1994, page 114

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