© Lucas Allen
Active Time
N/A
Total Time
30 MIN
Yield
Serves : makes 16 skewers

The Japanese-style marinade here works especially fast, thanks to the combination of tart citrus and salty soy sauce.

How to Make It

Step 1    

In a glass or ceramic baking dish, combine the soy sauce with the mirin, sake, lemon slices and jalapeños.

Step 2    

Thread the shrimp onto 8 pairs of bamboo skewers and add them to the marinade, turning to coat. Repeat with the scallops. Refrigerate the seafood for 30 minutes, turning once halfway through, then drain.

Step 3    

Light a grill and oil the grates. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes. Serve right away.

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