Teriyaki Shrimp and Scallop Kebabs

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

Preparation

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.