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Shrimp and Scallop Kabobs

The perfect appetizer for any party.

Shrimp and Scallop Kabobs


  Bamboo Skewers
1 pound shrimp, cleaned, shelled and deveined
1 pound scallops, cleaned with muscle removed
1 bunch green onions, cut into 2" long pieces
12 cherry tomatoes
1" piece fresh ginger, grated
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons brown sugar
2 cloves garlic, minced
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baking spice Options

  black pepper, to taste
1 lemon, cut into wedges
1 lime, cut into wedges

Cooking Instructions

Soak the bamboo skewers in water for at least 30 minutes. Thread the shrimp, green onion, tomato and scallop onto the skewers. Place skewers into a 9" x 13" roasting pan. In a large bowl, whisk together the ginger, rice wine vinegar, soy sauce, sesame oil, brown sugar and garlic. Pour half of the mixture over the kabobs and marinate in the refrigerator for up to 8 hours. Reserve the other half of the mixture to baste the kabobs while grilling. Preheat grill to medium heat. Place the skewers on the grill. Season with fresh black pepper. Turn once and brush with soy mixture. Cook until the shrimp and scallops are opaque throughout, about 6-8 minutes. Remove from grill and serve with lemon or lime wedges.

Equipment List

Chefs Knife
Measuring Spoons
Roasting Pans
Mixing Bowls
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