We made this as a stir-fry, although the original recipe is for skewers.  Both would work great, the sauce can be used for chicken or other seafood, as well as a variety of vege's.  The recommendation is to serve the kebabs over chilled soba noodles tossed with some OJ, sesame oil, and a touch of soy sauce, and chopped green onions.

• 1/4 c wheat free tamari (for gluten-free) or soy sauce
• 3 T dark brown sugar
• 1.5 T rice wine vinegar
• 1 T minced fresh ginger or 1/4 t ground ginger
• 1/4 t crushed red pepper
• 1 garlic clove (or 2)
• 1.5 t arrowroot
• 1.5 t water
• 16 jumbo shrimp, peeled, and deveined (about 12 oz)
• 16 sea scallops (about 12 oz) - the BIG ones!
• 16 mushrooms, halved
• 14 1.5 in pieces green onions

 Prepare grill

Combine 1st 6 ingredients in a small saucepan over med heat.  Bring to a boil and cook for 2 min.  Combine arrowroot and water.  Stir mix into soy sauce, bring to boil, cook 1 min

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 grill rack coated with cooking spray.  Cook for 3 min.  Turn kebabs, and brush with half of soy sauce glaze, cook for 1 min.  Turn kebabs, brush with remaining glaze, cook for 1 min or until seafood is done.

 For stir fry:

Heat 1 tablespoons oil a large skillet over medium heat.  Add Scallops, cook on one side for 5 min, flip and cook on other side for 5 min.  Remove them from the pan. Add Shrimp, mushrooms, and green onions.  Cook about 3 min, or until shrimp are no longer grey.  Return the scallops to the pan, add soy sauce mix and cook 2 min, add arrowroot mix and cook 2 more min over low heat.  Serve over rice.

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