Sorry - kind of a newbie at positing
In full disclosure, i adapted this from a recipe I found on the Food & Wine website.
INGREDIENTS
1 1/2 cups lowsodium soy sauce
1 cup mirin
1 cup sake
2 lemons, very thinly sliced
2 jalapeños, very thinly sliced
1 pound medium shrimp, shelled and deveined
1 pound large sea scallops
1. In a glass or ceramic baking dish,combine the soy sauce with the mirin, sake, lemon slices and jalapeños.
2. Thread the shrimp onto 8 pairs of bamboo skewers and add them to the marinade, turning to coat. Repeat with the scallops. Refrigerate the seafood for 30 minutes, turning once halfway through, then drain.
3. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes. Serve right away. Grill temp set at 350 deg F.
Hope this helps.