Shrimp and Scallop Kabobs

Shrimp and scallops cook in a flash and require no marinating. If the scallops are very large, halve them horizontally. Don’t substitute bay scallops; they’re small and will cook too quickly.If you like, serve with Pineapple Salsa and a bowl of rice.

PREP: 20 minutes GRILL: 4 to 5 minutes

MAKES: 6 main-dish servings

1 pound large shrimp

1 pound large sea scallops

3 tablespoons soy sauce

3 tablespoons seasoned rice vinegar

2 tablespoons grated, peeled fresh ginger

1 tablespoon brown sugar

1 tablespoon Asian sesame oil

2 garlic cloves, crushed with garlic press

1 bunch green onions, cut diagonally into
3-inch-long pieces

12 cherry tomatoes

6 (12-inch) metal skewers

1. Prepare outdoor grill for direct grilling over medium heat.

2. 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 scallops well to remove sand from crevices. Pat shrimp and scallops dry with paper towels.

3. In large bowl, mix soy sauce, vinegar, ginger, brown sugar, sesame oil, and garlic (see Tip). Add shrimp and scallops; toss until evenly coated.

4. Alternately thread shrimp, scallops, green onions, and tomatoes onto skewers. Place on hot grill rack; grill, turning occasionally and basting with any remaining soy-sauce mixture halfway through cooking, until just opaque throughout, 4 to 5 minutes.

EACH SERVING: About 185 calories, 26g protein, 10g carbohydrate, 4g total fat (1g saturated), 118mg cholesterol, 880mg sodium

TIP: The soy mixture can be made several hours in advance, covered, and refrigerated.Whisk to combine before adding the shrimp and scallops.

BUYING SHRIMP

When purchasing shrimp by the pound, remember that the number you’ll get depends on the size you select. Here, the quantity per pound for the different sizes available:

SHRIMP SIZE	NUMBER PER POUND
Small	36–45
Medium	31–35
Large	21–30
Extra large	16–20
Jumbo	11–15