Scallop, Shrimp and Vegetable Kebabs

Use this savoury and easy marinade with a variety of your favourite proteins.

Ingredients

Marinade
¼ cup dry sherry
1 tbsp. sesame oil
1 tablespoon fresh ginger root, grated
2 teaspoons light soy sauce
1 large garlic clove, crushed

Seafood and Vegetables
16 large sea scallops
12 jumbo shrimp
8 squares each red and green bell peppers
12 medium mushrooms
4 metal or soaked wood skewers

Cooking Directions

In a shallow, non-reactive dish or resealable plastic bag combine sherry, oil, ginger root, soy sauce and garlic. Place scallops and shrimp in marinade, turning to coat ingredients. Cover and refrigerate for 1 to 2 hours.

Drop pepper squares into pot of boiling water for 1 minute, then drain. Remove seafood from marinade, reserving marinade. Place marinade in a small saucepan, bring to a boil, reduce heat and cook for 5 minutes. Keep warm. Thread skewers, alternating scallops, shrimp, peppers and mushrooms.

Preheat grill to medium-high and oil rack. Place kebabs on rack directly over heat, close lid and cook for about 10 minutes or until seafood is opaque, turning once or twice and basting occasionally with the warm marinade.

Notes

Makes 4 servings

Count each serving as 3 proteins.

Adapted from an Ottawa Citizen recipe