Scallop, Shrimp and Vegetable Kebabs

An Asian-inspired marinade adds flavor and sheen to these colorful kebabs layered with succulent seafood. The crisp veggies and rich mushrooms offset fresh-from-the-sea flavors and are perfect for an outdoor dinner party.

All Fired Up! by Margaret Howard, images copyright Le Group Polygone. Copyright 2010; Firefly Books

Scallop, Shrimp and Vegetable Kebabs

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    1/4 cup dry sherry, for the Marinade 12 jumbo shrimps
    1 tablespoon sesame oil, for the Marinade 8 squares sweet red peppers
    1 tablespoon grated gingerroot, for the Marinade 8 squares green peppers
    2 teaspoons light soy sauce, for the Marinade 12 medium mushrooms
    1 large clove garlic, crushed, for the Marinade 4 metal or soaked wooden skewers
    16 sea scallops


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    • 1

      For marinade: In bowl, combine sherry, oil, gingerroot, soy sauce and garlic. Place scallops and shrimp in shallow non-reactive dish or re-sealable plastic bag. Pour marinade over, turn to coat; cover and refrigerate for 1 to 2 hours.

    • 2

      Blanch pepper cubes in boiling water for 1 minute; drain well.

    • 3

      Remove seafood from marinade; reserve marinade. Place marinade in small saucepan, bring to a boil, reduce heat and cook for 5 minutes; keep warm. Thread scallops, shrimp, pepper cubes and mushrooms alternately onto 4 metal or soaked wooden skewers.

    • 4

      Preheat grill on medium-high. Place kebabs on oiled grill rack. Close lid and cook for about 10 minutes or until shrimp and scallops are opaque; turn once or twice, basting occasionally with warm marinade.

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