Preparation:
Arrange the skewer ingredients on an 8 to 10 inch bamboo, or metal skewer. Use the peppers to separate the seafood.
You can either steam the skewer, poach it in white wine, or place it on a grill.
In a saucepan over medium heat, combine the ingredients for the sauce. Stir until thickened, then use to baste the skewers. |