 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 | | black pepper, to taste | | 1 | lemon, cut into wedges | | 1 | lime, cut into wedges |
Equipment List
Colander
Chefs Knife
Measuring Spoons
Roasting Pans
Mixing Bowls
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.
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