Teriyaki Shrimp And Scallop Kebabs - cooking recipe

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)

Preparation

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