Scallop and Shrimp Kabobs

 

1-lb. large shrimp—peeled and deveined
1/2-lb. scallops
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1 fresh pineapple—peeled, cored and cut into wedges
1/2 c. rice vinegar
2 tsp. sesame oil
2 tsp. minced fresh ginger root
3 tbsp. light soy sauce

Thread the shrimp, scallops, peppers and pineapple on the skewers. Make the basting sauce: In a medium-size mixing bowl, combine rice vinegar, sesame oil, ginger and soy sauce. Mix well. Prepare an outside grill with an oiled rack set 4 inches above the heat source. Place the skewers on the grill and baste with some of the sauce. Grill kabobs for about 5 to 6 minutes total, turning and basting with the sauce while grilling. Heat remaining basting sauce until warm and serve on the side.

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Scallop and Shrimp Kabobs

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