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1
Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp.
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2
Toss all to coat well.
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3
Cover and place in the refrigerator to marinate for 2 hours.
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4
Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil.
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5
Add the chiles and garlic and toast until dark brown but not burnt.
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6
Add the rice wine vinegar and reduce by half.
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7
Add the coconut milk and bring to a simmer.
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8
Whisk in the peanut butter and mix well to combine.
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9
Season with salt, pepper, and red pepper flakes.
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10
Remove from the heat and set aside.
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11
Preheat a grill or grill pan.
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12
Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque.
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13
Remove the chicken and shrimp from the grill.
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14
Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer.
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15
Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.
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16
Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl.
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17
Taste the salad, then season with salt, and pepper, to taste.
