pound medium raw shrimp, peeled and deveined, with tails intact
1/2
pound bay scallops
1/4
cup soy sauce
2
tablespoons sesame oil
1
large red bell pepper, cut into 1-inch squares
6
green onions with tops, cut into 1-inch pieces
1/2
cup prepared Thai peanut sauce*
1/2
cup chopped peanuts
*Thai peanut sauce can be found in the Asian section of large supermarket
1. Cook rice according to package directions.
2. Meanwhile, place shrimp and scallops in medium bowl. Combine soy sauce and sesame oil; pour half of mixture over shellfish, tossing to coat. Let stand 15 minutes. Reserve remaining soy sauce mixture for basting.
3. Alternately thread shrimp, scallops, bell pepper and green onions onto twelve 12-inch metal skewers. Brush with half the reserved soy sauce mixture. Spoon Thai peanut sauce over each skewer, coating evenly. Grill or broil 8 minutes or until shrimp are pink and scallops are opaque, turning and brushing once with remaining soy sauce mixture and Thai peanut sauce.
4. Stir peanuts into cooked rice; place on serving platter. Top with seafood kabobs. Serve immediately.
Serving Suggestion
Garnish with minced fresh cilantro, if desired.
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