Shrimp and Scallops with Lemony Soy

1. 1

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

2. 2

   Thread the shrimp onto 8 pairs of bamboo skewers and add them to the marinade, turning to coat.

3. 3

   Repeat with the scallops.

4. 4

   Refrigerate the seafood for 30 minutes, turning once halfway through, then drain.

5. 5

   Light a grill and oil the grates.

6. 6

   Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes.

7. 7

   Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.