1 pound medium shrimp, peeled and deveined
4 boneless, skinless chicken breast halves
2/3 cup white wine vinegar
1/2 cup soy sauce
2 tablespoons minced ginger
2 tablespoons olive oil
2 tablespoons sesame oil
2 large garlic cloves, minced
2 teaspoons TABASCO brand Pepper Sauce
2 green onions, sliced
1. Place shrimp on skewers. (If using wooden skewers, soak in water while preparing marinade.) In 13 x 9-inch baking dish combine Spicy Marinade ingredients. Place skewered shrimp and chicken breasts in mixture; toss to mix well. Cover and refrigerate at least 2 hours and up to 24 hours, turning occasionally.
2. About 30 minutes before serving, preheat grill to medium heat, placing rack 5 to 6 inches above coals. Place skewered shrimp and chicken on grill rack. Grill shrimp 3 to 4 minutes; grill chicken breasts 6 minutes, turning once and brushing with marinade occasionally.