Ingredients
1/4 cup olive oil1/4 cup chili sauce2 garlic cloves, minced1/2 teaspoon hot pepper saucePepper to taste16 uncooked large shrimp (about 1/2 pound), peeled and deveined8 sea scallops (about 1/2 pound)Hot cooked rice
Preparation
In a large resealable plastic bag, combine the first five ingredients. Add shrimp and scallops. Seal and turn to coat. Refrigerate for at least 1 hour.
Discard marinade. Place shrimp and scallops on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5 minutes on each side or until shrimp turn pink. Serve with rice.
