Shrimp and Salmon Brochettes with Sweet Soy-Mustard Glaze

• Sweet Soy-Mustard Glaze
• 1 qt. pineapple jelly
• 1 qt. water
• 1 qt. soy sauce
• 2 cups brown sugar, packed
• 2 cups mirin (sweet rice wine)
• 1 cup gingerroot, minced
• 2-1/2 Tbsp. red wine vinegar
• 2-1/2 Tbsp. sesame oil
• 1 Tbsp. TAPATIO Hot Sauce
• 1-1/2 cups GREY POUPON Classic Dijon Mustard
• Brochettes
• - salmon Walmart Supercenter 1 lb For $5.00 thru 02/14
• 144 each uncooked deveined peeled extra-large shrimp Safeway 1 lb For $8.99 thru 02/09
• - salt and pepper, to taste
• 96 slices OSCAR MAYER Bacon, parcooked
• 144 each red onions, cut into wedges

1. Sweet Soy-Mustard Glaze: Mix all ingredients except mustard in small saucepan.
2. Bring just to boil on medium-high heat.
3. Reduce heat to medium-low; simmer 20 min.
4. or until mixture is reduced to a thin syrup, stirring occasionally.
5. Remove from heat; stir in mustard.
6. Set aside.
7. Brochettes: For each brochette, cut 6 oz.
8. salmon into 4 pieces, about 1-1/2 oz.
9. each.
10. Season salmon and 3 shrimp with salt and pepper.
11. Thread 2 bacon slices, 4 salmon pieces, 3 shrimp and 3 onion wedges alternately on each of 48 wooden skewers (or on each of 6 skewers for trial recipe), weaving bacon slices around other ingredients as desired.
12. For each serving: Place 1 brochette in shallow pan sprayed with cooking spray.
13. Bake in 400F-convection oven 8 to 10 min.
14. or until salmon flakes easily with fork and shrimp turn pink.
15. Brush with 1/4 cup Sweet Soy-Mustard Glaze.
16. Broil 2 min.

sweet, pineapple jelly, water, soy sauce, brown sugar, mirin, gingerroot, red wine vinegar, sesame oil, poupon, brochettes, supercenter, shrimp, salt, bacon, red onions

Taken from www.kraftrecipes.com/recipes/shrimp-salmon-brochettes-sweet-soy-mustard-glaze-97771.aspx (may not work)