Shrimp and Scallop Kebabs

¼

cup soy sauce

3 tablespoons dark brown sugar

1½

tablespoons rice wine vinegar

1 teaspoon ground ginger

¼

teaspoon crushed red pepper

1 garlic clove, minced

1½

teaspoon cornstarch

1½

teaspoon water

16 jumbo shrimp, peeled and deveined

16 large sea scallops

16 mushrooms, halved

24 slices green onions, 11/2 inches long

1 tablespoon vegetable oil

Heat gas or charcoal grill for direct grilling.

Combine soy sauce, brown sugar, vinegar, ginger, red pepper and garlic in a small saucepan over medium-high heat. Bring to a boil and cook for 2 minutes.

In a small bowl, combine cornstarch and water; slowly stir into sauce. Bring to a boil and cook 1 minute.

Thread 2 shrimp, 2 scallops, 4 mushroom halves and 3 green onion pieces alternately onto each of 8 skewers. Brush kebabs with oil and place on a grill rack. Cook for 3 minutes. Turn kebabs and brush with half of soy sauce glaze; cook 1 minute. Turn kebabs and brush with remaining glaze; cook 1 minute or until seafood is done. Serve with brown rice and a bit of glaze on the side.

Serves four to six.

Cook's note: You can make the glaze the night before and chill; it goes well with chicken, pork or beef.