Teriyaki Shrimp and Scallop Kebabs

These taste so awesome! We served them over chilled parsley-garlic noodles tossed with some lemon or lime juice, olive oil, soy sauce, chives and toasted sesame seeds. Make the glaze the night before so as to cut down on last minute to-do's. Found this in Cooking Light, 2003.

• Ready In: 30 mins
• Serves: 4

Ingredients

• GLAZE

• 1⁄4 cup low sodium soy sauce
• 3  tablespoons dark brown sugar
• 1 1⁄2 tablespoons  rice wine vinegar
• 1  tablespoon  minced peeled fresh ginger
• 1⁄4 teaspoon crushed red pepper flakes
• 1  garlic clove, minced

• CORNSTARCH MIXTURE

• 1 1⁄2 teaspoons cornstarch
• 1 1⁄2 teaspoons water

• KEBABS

• 16  large shrimp, peeled and deveined (about 12 ounces)
• 16  sea scallops (about 12 ounces)
• 16  mushrooms, halved
•  green onion
• 1  tablespoon  vegetable oil
•  cooking spray
• 8  wooden 12-inch  skewers (that have been soaked in water for 30 minutes)

Directions

1. GLAZE:
2. Combine first 6 ingredients in a small saucepan over medium-high heat.
3. Bring to a boil, and cook for 2 minutes.
4. CORNSTARCH MIXTURE:
5. Combine cornstarch and water.
6. Stir cornstarch mixture into soy sauce mixture.
7. Bring to a boil; cook 1 minute.
8. KEBABS:
9. Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 (12-inch) skewers.
10. Brush kebabs with oil, and place on a grill rack coated with cooking spray; cook for 3 minutes.
11. Turn kebabs, and brush with half of soy sauce glaze; cook for 1 minute.
12. Turn kebabs.
13. Brush with remaining glaze; cook 1 minute or until seafood is done.