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Teriyaki Shrimp and Scallop Kebabs

Yield 4 servings (serving size: 2 skewers)
The simple glaze (which also goes well with chicken, pork, or beef) is easy to make the night before--just chill until you're ready to use it. Serve these kebabs over chilled soba noodles tossed with some orange juice, sesame oil, a touch of soy sauce, and chopped green onions.

Ingredients

  • 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
  • 1 garlic clove, minced
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons water
  • 16 jumbo shrimp, peeled and deveined (about 12 ounces)
  • 16 sea scallops (about 12 ounces)
  • 16 mushrooms, halved
  • 24 (1 1/2-inch) pieces green onions
  • 1 tablespoon vegetable oil
  • Cooking spray

Nutrition Information

  • calories 248
  • caloriesfromfat 19 %
  • fat 4.9 g
  • satfat 0.7 g
  • monofat 0.9 g
  • polyfat 2.3 g
  • protein 33.4 g
  • carbohydrate 14.8 g
  • fiber 1.8 g
  • cholesterol 166 mg
  • iron 3 mg
  • sodium 881 mg
  • calcium 50 mg

How to Make It

  1. Prepare grill.

  2. Combine first 6 ingredients in a small saucepan over medium-high heat. Bring to a boil, and cook for 2 minutes. Combine cornstarch and water. Stir cornstarch mixture into soy sauce mixture. Bring to a boil; cook 1 minute.

  3. Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 (12-inch) skewers. Brush kebabs with oil, and place on a grill rack coated with cooking spray; cook for 3 minutes. Turn kebabs, and brush with half of soy sauce glaze; cook for 1 minute. Turn kebabs. Brush with remaining glaze; cook 1 minute or until seafood is done.