Teriyaki Shrimp and Scallop Kebabs

Ingredients

• 1.5 teaspoons cornstarch 
• 0.3 teaspoon pepper red crushed
• 3 tablespoons brown sugar dark
• 1 tablespoon ginger fresh minced peeled
• 1  garlic clove minced
• 1.5 inch green onions 
• 12 ounces shrimp deveined peeled
• 0.3 cup soya sauce low-sodium
• 16  mushrooms halved
• 1.5 tablespoons rice wine vinegar 
• 12 ounces sea scallops 
• 1 tablespoon vegetable oil 
• 1.5 teaspoons water 

Equipment

• sauce pan
• grill
• skewers

Directions

1. Prepare grill.
2. Combine first 6 ingredients in a small saucepan over medium-high heat. Bring to a boil, and cook for 2 minutes.
3. Combine cornstarch and water. Stir cornstarch mixture into soy sauce mixture. Bring to a boil; cook 1 minute.
4. Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 (12-inch) skewers.
5. Brush kebabs with oil, and place on a grill rack coated with cooking spray; cook for 3 minutes. Turn kebabs, and brush with half of soy sauce glaze; cook for 1 minute. Turn kebabs.
6. Brush with remaining glaze; cook 1 minute or until seafood is done.