- 1 lb shrimp, cleaned, shelled and deveined
- 1 lb scallops, cleaned
- 1 bunch green onions, cut into 2″ long pieces
- 12 grape tomatoes
- 1″ piece fresh ginger, grated
- 3 Tbsp rice wine vinegar
- 3 Tbsp soy sauce
- 2 Tbsp sesame oil
- 2 Tbsp brown sugar
- 2 cloves garlic, minced
- Black pepper to taste
Soak bamboo skewers in water for at least 30 minutes to keep from burning.
Thread shrimp, green onion, tomato and scallops onto the skewers, alternating each.
Place skewers into a 9″x13″ roasting pan, with just enough water in pan to cover skewers. Soaking them in water before grilling helps keep them from burning. In a large bow, whisk together the ginger, rice wine vinegar, soy sauce, sesame oil, brown sugar and garlic. Pour half of the mixture over the kabobs and marinate in the refrigerator for up to 8 hours. Reserve the other half of the mixture to baste the kabobs while grilling. Preheat grill to medium heat. Place the skewers on the grill. Season with fresh black pepper. Turn once and brush with soy mixture. Cook until the shrimp and scallops are opaque throughout, about 6-8 minutes. Remove from grill and serve with lemon or lime wedges.