Five-Spice Shrimp and Scallops

An intriguing mix of sweet and spicy flavors.Great with our Cucumber Relish.

PREP: 20 minutes GRILL: 4 to 5 minutes

MAKES: 6 main-dish servings

1 pound large shrimp

pound sea scallops

1 tablespoon light brown sugar

1 tablespoon soy sauce

1 tablespoon vegetable oil

2 teaspoons Chinese five-spice powder

1 ¼ teaspoons salt

¼ teaspoon coarsely ground black pepper

6 (12-inch) metal skewers

1. Prepare outdoor grill for direct grilling over medium heat. Shell and devein shrimp, leaving tail shell on, if you like; rinse with cold water. Pull off and discard tough crescent-shaped muscle, if any, from each scallop. Rinse well to remove sand from crevices. Pat shrimp and scallops dry with paper towels.

2. In large bowl, mix brown sugar, soy sauce, oil, five-spice powder, salt, and pepper; add shrimp and scallops, tossing to coat.

3. Onto skewers, alternately thread shrimp and scallops. Place on hot grill rack; cook until shrimp and scallops turn opaque throughout, 4 to 5 minutes, turning occasionally and dabbing with any remaining spice mixture halfway through cooking.

EACH SERVING: About 155 calories, 26g protein, 4g carbohydrate, 4g total fat (0g saturated), 150mg cholesterol, 905mg sodium