Bacon, Scallop and Shrimp Skewers with Mushroom Rice with Chili Vegetables

1 pound 24 count shrimp

1 pound bay scallops

2 tablespoons fish sauce

1 teaspoon rice vinegar

½ teaspoon ginger

1 pound thin sliced bacon

1 bunch green onions, thinly sliced

1 cup uncooked rice

2 ½ cups broth

1 teaspoon salt

8 ounces mushrooms, thinly sliced

2 tablespoons sesame seeds

1 tablespoon sesame oil

1 cup broccoli florets

1 cup cauliflower, cut up

½ cup sliced onions

2 tablespoons garlic chili paste

Peel shrimp and put the shrimp and scallops in a bowl and marinate in fish sauce, rice vinegar and ginger. Cut 6 slices of bacon each into 2 pieces each. Take twelve skewers and divide the scallops shrimp into twelve servings and thread them on skewers. Loosely wind ½ slice of bacon along with the shrimp and scallops. Place them in the refrigerator until you are ready to cook them. Fry the rest of the bacon until it is crispy and reserve for later. Cook the rice in broth and teaspoon salt. Cut up cauliflower, broccoli and onions. Heat sesame oil and sauté vegetables and stir in chili paste. Keep warm. When rice is done reheat bacon grease and add mushrooms and rice. Broil seafood skewers while mushrooms are cooking with the rice. Place rice in a serving bowl and sprinkle with green onions, sesame seeds and the bacon crumbled on top. Serve with scallop and shrimp skewers and garlic chili vegetables.