Chicken and Shrimp Saté

Ingredients

• 4  skinned and boned chicken breast halves cut into 3/4-inch strips
• 2 teaspoons curry powder 
• 3  garlic cloves minced
• 1 pound shrimp unpeeled
• 0.5 cup juice of lemon fresh
• 8 servings peanut dipping sauce 
• 0.5 teaspoon pepper freshly ground
• 0.5 cup soya sauce 
• 3 tablespoons water 

Equipment

• grill
• ziploc bags
• skewers
• wooden skewers

Directions

1. Peel shrimp, leaving tails on; devein, if desired.
2. Place in a heavy-duty zip-top plastic bag.
3. Place chicken strips in a separate heavy-duty zip-top Stir together garlic and next 5 ingredients; pour half of marinade over shrimp and half over chicken. Seal bags, and marinate in refrigerator 30 minutes.
4. Soak 6-inch wooden skewers in warm water 30 minutes.
5. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers. Repeat with chicken.
6. Grill chicken, covered with grill lid, over medium-high heat (350 to 40
7. minutes on each side.
8. Add shrimp; cook 2 minutes on each side or until shrimp and chicken are done.
9. Serve with Peanut Dipping Sauce.