Shellfish Skewers With Equatorial Glazing And Dipping Sauce Recipes

SAUCY BBQ SEAFOOD SKEWERS WITH NOT-SO SECRET BBQ SAUCE

Steps:

• For the sauce: Combine the tomato sauce, ketchup, brown sugar, garlic powder, and apple cider vinegar in a small bowl. Set aside.
• For the skewers: Cut scallops into halves or quarters, so that they are just slightly larger than the shrimp. Cut salmon and zucchini into chunks approximately the same size as the scallops.
• Place all the vegetables and seafood onto 4 skewers, alternating their order.
• Bring a grill or grill pan sprayed with nonstick spray to medium heat. Add skewers and cook until seafood begins to turn opaque on top, about 5 minutes.
• Flip skewers and cook until all seafood is cooked through, 4 to 5 minutes.
• Drizzle or brush sauce over skewers immediately after removing them from heat.

SHELLFISH SKEWERS WITH EQUATORIAL GLAZING AND DIPPING SAUCE

Steps:

• Heat oil in small saucepan over very low heat until warm. Stir in chilies, ginger and garlic. Cover and cook 6 minutes, stirring occasionally (do not brown). Mix wine, soy sauce, sugar and cornstarch dissolves. Add to chili mixture; increase heat to medium-high and whisk until mixture comes to boil and thickens slightly. Remove sauce from heat. Transfer to bowl and cool to room temperature. Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature.)
• Prepare barbecue (medium-high heat). Pour 1/2 cup sauce into small bowl. Add cilantro to remaining sauce; reserve. Alternate 4 shrimp and 4 scallops on each skewer. Brush both sides with 1/2 cup sauce. Grill just until cooked through, about 3 minutes per side. Transfer to plates. Serve with reserved sauce.