Nutrition per serving may change if servings are adjusted.
12 ounces fresh or frozen large shrimp in shells
8 ounces skinless, boneless chicken breast halves
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
2 tablespoons rice vinegar
2 tablespoons canola oil
2 tablespoons miso (soybean paste)
1 teaspoon grated fresh ginger
Thaw shrimp, if frozen. Peel and devein shrimp; rinse shrimp and pat dry with paper towels. Place shrimp in a large self-sealing plastic bag; set aside. Cut chicken breast halves lengthwise into ½-inch-thick strips. Place chicken strips in another large self-sealing plastic bag; set aside.
For marinade, in a small bowl whisk together lime peel, lime juice, vinegar, oil, miso, and ginger. Pour half the marinade over shrimp in bag. Pour remaining half of marinade over chicken in bag. Seal bags and turn to coat shrimp and chicken. Place shrimp and chicken in the refrigerator and marinate for 1 to 2 hours, turning bags once or twice.
Drain shrimp and chicken, discarding marinade. Thread shrimp onto four 10-inch skewers, leaving ¼-inch between shrimp pieces (see Tip). Thread chicken strips, accordion-style, onto four 10-inch skewers, leaving ¼-inch space between strips (see Tip).
For a charcoal grill, place shrimp and chicken skewers on the rack of an uncovered grill directly over medium coals. Grill for 6 to 10 minutes or until shrimp turn opaque and chicken is no longer pink, turning skewers once halfway through grilling. Remove skewers from the grill as they are done and keep warm. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.)
Tip: If using wooden skewers, soak in water for 30 minutes.