These shrimp and scallops are brushed with this great sauce, grilled hot and fat, then served up for dipping.
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients:
- 24 large shrimp, peeled and deveined
- 24 large sea scallops
- 2 jalapeno chilies, minced
- 3/4 cup dry white wine
- 1/3 cup soy sauce
- 1/3 cup dark brown sugar
- 1/4 cup fresh cilantro
- 2 tablespoons peanut oil
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 2 teaspoons fresh ginger, peeled and minced
- 2 teaspoons cornstarch
Preparation:
Heat oil in a small saucepan over a low heat. Stir in chilies, ginger and garlic. Cover and heat for about 6 minutes, stirring occasionally. Combine wine, soy sauce, brown sugar and cornstarch in a small bowl. Mix until cornstarch is completely dissolved. Pour into sauce pan with oil and chilies. Turn up the heat to medium high and stir until mixture comes to a boil and begins to thicken. Pour into a bowl and let cool to room temperature. Stir in lime juice.
Preheat grill. Pour 1/2 cup of the sauce into a separate bowl and set aside. Add cilantro to the remaining sauce and set this bowl aside. Tread shrimp and scallops onto skewers. Brush with the 1/2 cup of sauce and place on grill. Cook for about 3 minutes or until done. Remove and serve with reserved sauce.
