Teriyaki Shrimp and Scallop Kabobs

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Servings: 4

1/4 C low-sodium soy sauce
3 T dark brown sugar
1 1/2 T rice wine vinegar
1 T minced peeled fresh ginger
1/4 tsp crushed red pepper
1 garlic clove, minced
1 1/2 tsp cornstarch
1 1/2 tsp water
16 jumbo shrimp, peeled and deveined, about (12 ounces)
16 sea scallops (about 12 ounces)
16 mushrooms , HALVED
24 (1 1/2 inch) pieces green onion
1 T vegetable oil
cooking spray

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

Note: I use 2 skewers through scallops to keep them from spinning on the grill.

Calories 248 (19% from fat); fat 4.9g(sat 0.7g, mono 0.9g, poly 2.3g); pro 33.4 g; carb 14.8g; fiber 1/8g; chol 166 mg; iron 3 mg; sodium 881mg; calc 50mg

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