Shrimp and Scallop Kabobs - 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.