Mango Kabobs

A tropical treat

• 1 lb large scallops
• 1 lb large shrimps
• 1 green bell pepper, cut into 1-inch squares
• 1 red onion, cut into 1-inch squares
• 2 cups halved mushrooms
• The juice of 1 lime
• 1/2 cup light soy sauce
• 1/4 cup teriyaki sauce
• 2 garlic cloves, minced
• Salt & pepper to taste
• 1 large ripe mango, peeled, pitted and cut into 1-inch cubes

To Prepare:

• Wisk lime juice, soy sauce, teriyaki sauce, minced garlic and salt and pepper in a bowl, then set aside.
• Dice green pepper, red onion and mango into 1-inch cubes.
• Using a paper towel, press excess water out of shrimps and scallops.
• Spray skewers with cooking spray.
• Thread 1 scallop and 1 shrimp, 1 mushroom, 1 section of green pepper, onion and mango lengthwise onto a skewer.
• Brush sauce mixture generously over each kabob.
• Grill for 5 minutes per side.
• Brushing with additional sauce as required.
• Serve over rice, couscous, pasta or mixed greens.

* Serves 6-8

Try these delicious Kabobs with fresh Grilled Portabella Mushrooms