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Teriyaki Shrimp And Scallop Kebabs


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1/4 cup low-sodium soy sauce

3 tablespoons dark brown sugar

1 1/2 tablespoons rice wine vinegar

1 tablespoon minced peeled fresh ginger

1/4 teaspoon crushed red pepper

1 garlic clove, minced

1 1/2 teaspoons cornstarch

1 1/2 teaspoons water

16 jumbo shrimp, peeled and deveined (about 12 ounces)

16 sea scallops (about 12 ounces)

16 mushrooms, halved

24 (1 1/2-inch) pieces green onions

1 tablespoon vegetable oil

Cooking spray

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