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.

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Seafood

Appetizer

Ingredients

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

directions

Total:

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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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Scallop, Shrimp and Vegetable Kebabs

Ingredients

directions