Shellfish Skewers with Equatorial Glazing and Dipping Sauce

Categories: Main dish | Shellfish

Serves: 6 Servings

Ingredients:

2 tb Peanut oil
2 Jalape=F1o chilies, minced
2 ts Minced peeled fresh ginger
1 Garlic clove, minced
3/4 c Dry white wine
1/3 c Soy sauce
1/3 c (packed) dark brown sugar
2 ts Cornstarch
1 tb Fresh lime juice
1/4 c Shopped fresh cilantro
24 lg Uncooked shrimp, peeled,
-deveined
24 lg Sea scallops
6 Metal skewers

Instructions:
Heat oil in small saucepan over very low heat until warm. Stir in chilies,
ginger and garlic. Cover and cook 6 minutes, stirring occasionally (do not
brown). Mix wine, soy sauce, sugar and cornstarch dissolves. Add to chili
mixture; increase heat to medium-high and whisk until mixture comes to boil
and thickens slightly. Remove sauce from heat. Transfer to bowl and cool to
room temperature. Stir in lime juice. (Can be made 4 hours ahead. Let stand
at room temperature.)

Prepare barbecue (medium-high heat). Pour 1/2 cup sauce into small bowl.
Add cilantro to remaining sauce; reserve. Alternate 4 shrimp and 4 scallops
on each skewer. Brush both sides with 1/2 cup sauce. Grill just until
cooked through, about 3 minutes per side. Transfer to plates. Serve with
reserved sauce.

Bon App‚tit July 1995
Posted to MM-Recipes Digest V4 #008

From: Julie Bertholf

Date: Mon, 6 Jan 1997 23:43:22 -0800

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