Cooking with Rena Lee

Yield:12

INGREDIENTS:

12 oz	raw tiger shrimp, peeled leaving tails intact
12 oz	scallops, cleaned, trimmed, and halved (quartered if large)
1 bunch	scallions, sliced into 1in pieces
1	medium red bell pepper, seeded and cubed
3 1/2 oz	baby corn cobs, trimmed and sliced into 1/2 in. pieces
3 tbsp	soy sauce
1/2 tsp	hot chili powder
1/2 tsp	ground ginger

DIRECTIONS:

Soak 12 wooden skewers in cold water for 10 minutes to prevent them from burning.
Divide the shrimp, scallops, scallions, bell pepper, and baby corn cobs into 12 portions and thread onto the cooled wooden skewer and place in a shallow pan
Mix soy sauce, chili powder, ground ginger and coat the shellfish and vegetable kabobs. Cover and chill for about 1 1/2 hours.
Preheat broiler. Place kabobs on the broiler rack, brush shellfish and olive oil, and cook for 2 minutes on each side until shrimp turns pink, the scallops golden brown, and vegetables are tender.
Mix dip ingredients in bowl and set aside.
Transfer the kabobs to a warm serving platter. Serve with the dip.