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

Grace Parisi
June 2012

Gallery

© Lucas Allen

Recipe Summary

total:
30 mins
Yield:
makes 16 skewers
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Serve With

Grilled eggplant and scallions.

Suggested Pairing

Vibrant, fruit-forward rosé.

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