CHINESE CHICKEN AND SHRIMP

1/4 cup Florida Key West Key Lime Juice
1/4 cup soy sauce
1/4 cup light brown sugar
2 tbsp sherry
2 cloves garlic, minced
2 tbsp. chopped shallots
2 tbsp. sesame oil
1/2 tsp ginger
3/4 lb. chicken cutlet, cut into bite-sized pieces
3/4 lb. shrimp, peeled and cleaned
FOR THE DIPPING SAUCE:
1 tsp. Florida Key West Key Lime Juice
2 tbsp. soy sauce
2 tbsp cooking sherry
1 tsp. sesame oil
1/4 tsp. ginger
1 tbsp. water
2 tsp. sugar

FOR THE MARINADE:
In a medium bowl, combine lime juice, soy sauce, brown sugar, sherry, garlic, shallots, sesame oil and ginger, stirring until the sugar is dissolved. Add the chicken and shrimp; marinade at least 1 hour.

TO PREPARE THE CHICKEN AND SHRIMP:
Remove chicken and shrimp from the marinade. Pour marinade in a small saucepan, bring to a boil and simmer 2-3 minutes; set aside. If desired, chicken and shrimp can be strung on water-soaked-toothpicks to make mini-kabobs.

Preheat broiler. Place meat on rack in broiler pan; brush with marinade. Broil 2 minutes. Turn meat, brush with marinade; broil 2-3 minutes longer or until meat is cooked through.

TO PREPARE THE DIPPING SAUCE:
Combine the lime juice, soy sauce, sherry, sesame oil, ginger, water and sugar. Serve alongside the cooked chicken and shrimp.

Services 8 to 12 as appetizer or 4 as main course