6 each raw 16-20 shrimp, peeled & deveined
6 each 20-30 count raw scallops
12 pieces Prosciutto ham, thin sliced to 2 inches by 3 inches
½ cup balsamic vinegar
1 teaspoon chilis, crushed
½ teaspoon lemon zest
1 tablespoon green onions, thin sliced
½ gallon water
1 teaspoon salt
Remove zest from lemon and set aside. Cut lemon in half. In a sauce pan over medium-high heat, add water and lemon halves. Add shrimp and scallops and cook for two to three minutes. Toss in an ice bath to cool.
When cooled, wrap each piece of shrimp and scallops with a piece of the ham and secure with toothpicks. Bake or barbecue until hot, approximately one to two minutes.
Method for Sauce:
In a small sauce pan, boil the balsamic vinegar until reduced by one half. Add lemon zest and chilis and drizzle over skewers. Top with green onions and serve.