Anise-Orange Shrimp and Scallop Skewers

Specially created for pairing with the McKenna 2009 Sauvignon Blanc

Ingredients:
1/4 cup orange juice
2 tablespoons vegetable oil
1 tablespoon McCormick Anise Seed
1 teaspoon McCormick Garlic Salt
1/2 teaspoon McCormick Ginger, Ground
1/2 teaspoon McCormick Black Pepper, Coarse Grind
1 pound large sea scallops
1 pound large shrimp, peeled and deveined
Honey Ginger Dipping Sauce (recipe follows)

Honey Ginger Dipping Sauce:
Mix 3/4 cup orange juice, 2 tablespoons each sliced green onion, honey and soy sauce, and 1/4 teaspoon McCormick® Ground Ginger until well blended.

Directions:
Mix orange juice, oil, anise seed, garlic salt, ginger and pepper in small bowl. Place seafood in large resealable plastic bag or glass dish. Add marinade; turn to coat well.

Refrigerate 30 minutes. Remove seafood from marinade. Discard any remaining marinade. Alternately thread shrimp and scallops onto skewers.

Grill over medium heat 8 to 10 minutes or until shrimp turn pink and scallops are opaque. Serve with Honey Ginger Dipping Sauce.

Makes 8 servings.

Recipe and Photo Coutesy of McCormick & Company, Inc.