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Ingredients

  • 3/4 pound uncooked medium shrimp, peeled and deveined
  • 3/4 pound chicken tenderloins, cut into 1-inch cubes
  • 4 green onions, chopped
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh parsley
  • 1/2 cup white wine or chicken broth
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • SAUCE:
  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 2/3 cup reduced-sodium chicken broth
  • 1/4 cup reduced-fat chunky peanut butter
  • 2-1/4 teaspoons brown sugar
  • 3/4 teaspoon lemon juice
  • 3/4 teaspoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon each dried basil, thyme and rosemary, crushed
  • 1/8 teaspoon cayenne pepper

Directions

  • On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside.
  • In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning every 30 minutes.
  • In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside.
  • Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place skewers over drip pan and grill, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce. Yield: 6 servings.
  • source;http://www.tasteofhome.com/Recipes/Chicken-and-Shrimp-Satay