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Add a photoServings: 6
Ingredients
- 2 Tbsp. Peanut oil
- 2 x Jalapeno chilies, chopped
- 2 tsp Chopped peeled fresh ginger
- 1 x Garlic clove, chopped
- 3/4 c. Dry white wine
- 1/3 c. Soy sauce
- 1/3 c. (packed) dark brown sugar
- 2 tsp Cornstarch
- 1 Tbsp. Fresh lime juice
- 1/4 c. Shopped fresh cilantro
- 24 lrg Uncooked shrimp, peeled, deveined
- 24 lrg Sea scallops
- 6 x Metal skewers
Directions
- Heat oil in small saucepan over very low heat till hot. Stir in chilies, ginger and garlic. Cover and cook 6 min, stirring occasionally (don't brown). Mix wine, soy sauce, sugar and cornstarch dissolves. Add in to chili mix; increase heat to medium-high and whisk till mix comes to boil and thickens slightly. Remove sauce from heat. Transfer to bowl and cold to room temperature. Stir in lime juice. (Can be made 4 hrs ahead. Let stand at room temperature.)
- Prepare barbecue (medium-high heat). Pour 1/2 c. sauce into small bowl.
- Add in cilantro to remaining sauce; reserve. Alternate 4 shrimp and 4 scallops on each skewer. Brush both sides with 1/2 c. sauce. Grill just till cooked through, about 3 min per side. Transfer to plates. Serve with reserved sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 6 servings | |
| Calories 212 | |
| Calories from Fat 52 | 25% |
| Total Fat 5.91g | 7% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 1035mg | 43% |
| Potassium 505mg | 14% |
| Total Carbs 6.24g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.53g | 0% |
| Protein 26.78g | 43% |
