1/2 cup applewood chips
1/2 lb large shrimp (about 12),
1 peeled and deveined
1/2 lb sea scallops (about 12)
1 cup chopped fresh basil (leaves
1 and stems)
Soak the applewood chips in water for 1 hour.
Soak four 6-inch amboo skewers in water for 15 minutes. Thread the shrimp and scallops alternately onto each skewer.
Line a wok or a straight0sided fry pan with a double thickness of aluminum foil. Drain the applewood chips and combine them with the basil in the bottom. Insert a low rack that wil keep the skewers raised, but still allow a cover to fit.
Place the skewers across the rack and cover the pan. If using a wok, ring 2 wet towels around the cover; for a fry pan, drape a wet towel over the cover and secure tightly.
Smoke the kebabs for 15 minutes over medium-high heat. Remove the pan from the heat and set it aside for 5 minutes before uncovering. Serve immediately.
