Poultry : Grilled Chicken and Shrimp

• 1 pound medium shrimp, peeled and deveined
  
• 4 boneless, skinless chicken breast halves
  

• 2/3 cup white wine vinegar
  
• 1/2 cup TABASCO® brand Soy Sauce
  
• 2 tablespoons minced fresh ginger
  
• 2 tablespoons olive oil
  
• 2 tablespoons sesame oil
  
• 2 large cloves garlic, minced
  
• 2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 2 green onions, sliced
  

Thread shrimp onto skewers. (If using wooden skewers, soak in water for at least 15 minutes.) Place shrimp in a 13 x 9-inch baking dish with chicken breasts. Combine Spicy Marinade ingredients in a small bowl and mix well; pour over skewered shrimp and chicken, turning to coat well. Cover and refrigerate at least 2 hours or up to 24 hours, turning occasionally.

About 30 minutes before serving, preheat grill to medium and place rack 5 to 6 inches above heat. Grill shrimp 3 to 4 minutes, turning once; grill chicken breasts 6 minutes, turning once. Or, preheat broiler and broil shrimp and chicken 4 inches from heat as directed.

Makes 4 servings.