Recipe - Shanghai Shrimp-And-Scallop Kebabs

One half pound Fresh sea scallops, (4
large)
One half pound Fresh shrimp, (24 medium)
peeled with tails intact
One fourth cup Dry sherry
2 tablespoon Lowsodium soy sauce
1 teaspoon Bottled minced fresh ginger
root
1 teaspoon Bottled minced fresh garlic
1 teaspoon Dark sesame oil
One fourth teaspoon Crushed red pepper
4 md Fresh mushrooms
8 Pieces green onions,
(2inch)
Vegetable cooking spray
Lime wedges, (optional)

Cut scallops in half crosswise.

Combine scallops and shrimp in a bowl; set aside. Combine sherry and next 5
ingredients; pour over seafood. Cover and marinate in refrigerator 30
minutes.

Discard mushroom stems, and cut caps in half lengthwise; set aside. Remove
seafood from marinade, reserving marinade. Thread 2 scallop halves, 6
shrimp, 2 green onion pieces, and 2 mushroom halves alternately onto each
of 4 (12inch) skewers.

Coat grill rack with cooking spray; place rack on grill over mediumhot
coals. Place kebabs on grill rack, and cook 4 minutes on each side or until
shrimp and scallops are done, basting occasionally with reserved marinade.
Yield: 4 servings (serving size: 1 kebab).

Per serving: 240 Calories; 3g Fat (12% calories from fat); 27g Protein; 25g
Carbohydrate; 105mg Cholesterol; 466mg Sodium

Serving Ideas : Serve with lime wedges, if desired.

Recipe by: Cooking Light, May 1994, page 114

Posted to MCRecipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.