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Shrimp and Scallop Kebabs
Serves 4
Ingredients
1/4 cup tamari soy sauce
3 tablespoons xylitol
1½ tablespoons white wine vinegar
1 tablespoon fresh ginger, peeled and minced
¼ teaspoon cayenne pepper
½ teaspoon garlic, minced
1½ teaspoons cornstarch
1½ teaspoons water
16 large shrimp
16 sea scallops
16 broccoli flowerets
1 red onion, chopped
Directions
- Combine tamari, xylitol, vinegar, ginger, cayenne pepper, and garlic in a small sauce pan and bring to a boil. Cook for 2-3 minutes.
- In a small bowl, mix cornstarch and 1 1/2 teaspoons water.
- Add cornstarch mixture to tamari mixture and bring to a boil. Cook for 1-2 minutes, then remove from heat.
- Thread 2 shrimp, 2 scallops, two broccoli flowerets, and 2 pieces red onion onto 8 skewers.
- Brush each kebob with tamari mixture and grill for 3 minutes. Turn kebabs and brush with more tamari mixture. Grill for 2-3 minutes. Turn again, brush with tamari mixture and grill 1-2 minutes or until shrimp and scallops are thoroughly cooked.