Ingredients
4 (5 oz) boneless chicken breasts
Salt and freshly ground pepper, to taste
1 lb uncooked large 26/30 sized shrimp, peeled and deveined, leaving tails on
1 large red onion
8 pieces thinly sliced pancetta strips
2 small red onions
3 green onions, chopped
2 garlic cloves, minced
1 tablespoon butter
1 tablespoon minced fresh parsley
3/4 cup white wine
1 1/2 tablespoon lemon juice
1 1/2 tablespoon lime juice
SAUCE:
1/4 cup chopped red onion
2 tablespoons butter
1 cup chicken broth
1/2 cup reduced fat chunky peanut butter
1 teaspoons brown sugar
2 teaspoons Splenda
1 tablespoon honey
2 teaspoon orange juice
1 1/2 teaspoon lime juice
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
Preparation
Preheat grill to medium-high.
Cut chicken breast into 1-inch chunks; season with salt and pepper to taste. Peel and devein shrimp, leaving tails intact. Cut onions through the core into ½ - inch thick wedges. Alternately thread chicken, shrimp and onions onto 8 large metal skewers. Place in a large shallow dish; set aside.
Saute the green onions and garlic in butter. Stir in the parsley, wine, lemon and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 15 minutes.
In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside.
Coat grill rack with nonstick cooking spray. Drain and discard marinade. Wrap each skewer with a slice of pancetta. Grill skewers, covered, over indirect medium heat for 7-8 minutes, turning often. Continue grilling, covered, 5 to 6 minutes or until chicken pieces are firm to the touch and juices run clear and pancetta is crispy. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce.
