TERIYAKI SHRIMP & SCALLOP KABOBS

1/4 Cup Low Sodium Soy Sauce 3 Tablespoons Dark Brown Sugar 1 1/2 Tablespoons Rice Wine Vinegar 1 Tablespoon Ginger 1/4 Teaspoon Red Pepper 1 Garlic Clove, minced 1 1/2 Teaspoons Cornstarch

1 1/2 Teaspoons Water 16 Jumbo Shrimp, peeled and de-veined 16 Sea Scallops 16 Mushrooms, halved 24 Pieces Green Onions 1 Tablespoon Vegetable OilCooking Spray

Prepare grill. Combine first 6 ingredients in a pan. Bring to a boil and cook for 2 minutes. Combine cornstarch and water. Stir into soy sauce mixture. Bring to a boil and cook another minute. Thread the shrimp, scallops, mushrooms and onions on 8 kabob sticks, alternate each. Brush each kabob with the oil. Coat the grill rack with cooking spray. Place kabobs on grill. Cook for 3 minutes. Turn over and baste with 1/2 thesoy sauce mixture. Cook for 1 more minute. Turn over baste with remaining sauce and cook for 1 more minute. Serve.

SERVINGS 4; CALORIES 248; FAT 4.9 g; PROTEIN 33.4 g; CARBS 14.8 g; FIBER 1.8 g; CHOL 166 mg; IRON 3 mg; SODIUM 881 mg; CALC 50 mg SERVING SIZE= 2 Skewers

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Updated 12/7/99