Teriyaki Shrimp & Scallops

Ingredients

• 1/4 cup wheat free tamari (for gluten-free or soy sauce)
• 3 tablespoon dark brown sugar
• 1.5 tablespoons rice wine vinegar
• 1 tablespoons minced fresh ginger or 1/4 t ground ginger
• 1/4 teaspoon crushed red pepper
• 1 garlic clove (or 2)
• 1.5 teaspoons arrowroot
• 1.5 teaspoons water
• 16 jumbo shrimp (peeled, and deveined (about 12 oz))
• 16 sea scallops (about 12 oz - the BIG ones!)
• 16 mushrooms (halved)
• 14 1.5 in pieces green onions

Instructions

1. 1

   Prepare grill

2. 2

   Combine 1st 6 ingredients in a small saucepan over med heat.

3. 3

   Bring to a boil and cook for 2 min.

4. 4

   Combine arrowroot and water.

5. 5

   Stir mix into soy sauce, bring to boil, cook 1 min

6. 6

   Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 skewers.

7. 7

   Brush kebabs with oil and place on grill rack coated with cooking spray.

8. 8

   Cook for 3 min.

9. 9

   Turn kebabs, and brush with half of soy sauce glaze, cook for 1 min.

10. 10

    Turn kebabs, brush with remaining glaze, cook for 1 min or until seafood is done.

11. 11

    --- For stir fry: ---

12. 12

    Heat 1 tablespoons oil a large skillet over medium heat.

13. 13

    Add Scallops, cook on one side for 5 min, flip and cook on other side for 5 min.

14. 14

    Remove them from the pan.

15. 15

    Add Shrimp, mushrooms, and green onions.

16. 16

    Cook about 3 min, or until shrimp are no longer grey.

17. 17

    Return the scallops to the pan, add soy sauce mix and cook 2 min, add arrowroot mix and cook 2 more min over low heat.

18. 18

    Serve over rice.