This recipe combines the flavors of Asian BBQ and Creole scampi for a tantalizing seafood and chicken dish. The shrimp and chicken are marinated in a savory-sweet Asian-inspired sauce before being grilled to perfection. The scampi sauce adds a burst of garlic and lemon flavor, elevating the dish to a whole new level of deliciousness.
Ingredients: 12 large shrimp, peeled and deveined. 2 boneless, skinless chicken breasts, cut into chunks. 1/4 cup soy sauce. 1/4 cup hoisin sauce. 2 tablespoons honey. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes. 2 tablespoons olive oil. Salt and pepper to taste. 2 tablespoons butter. 1 tablespoon olive oil. 4 cloves garlic, minced. 1/2 cup white wine. 1 lemon, juiced. 1/4 cup chopped parsley. 1/4 teaspoon red pepper flakes. Cooked rice, for serving.
Instructions: Soy sauce, hoisin sauce, honey, rice vinegar, salt, red pepper flakes, and ginger should all be mixed together in a bowl. Put the shrimp and chicken in the marinade, toss them around to coat, and set them aside for at least 30 minutes. Warm the grill up to a medium-high level. Skewer shrimp and chicken that have been marinated. Sticks should be cooked for three to four minutes on each side, or until shrimp are pink and chicken is fully cooked. Make the scampi sauce while the skewers are cooking on the grill. Melt the butter and olive oil in a pan over medium-low heat. Add the minced garlic and cook until it smells good. Add the lemon juice and white wine. Let it cook for two to three minutes. Add the red pepper flakes and chopped parsley. Add pepper and salt to taste. Grilled shrimp and chicken skewers should be served over cooked rice with scampi sauce on top. Have fun!
