Grilled Shrimp and Scallops

Ingredients

• 1/4 pound unpeeled large fresh shrimp
• 1/4 pound sea scallops
• 1 tablespoon minced shallots
• 2 tablespoons dry white wine
• 1 tablespoon lemon juice
• 2 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 1 teaspoon minced garlic
• 2 teaspoons white wine Worcestershire sauce
• 1 teaspoon olive oil
• 1/8 teaspoon pepper
• Vegetable cooking spray
• 2 teaspoons chopped fresh parsley
• Lemon wedges (optional)

Preparation

1. Peel and devein shrimp. Place shrimp and scallops in a small heavy-duty, zip-top plastic bag. Combine shallots and next 8 ingredients; pour over shrimp and scallops. Seal bag, and shake until shrimp and scallops are well coated. Marinate in refrigerator 1 hour, turning bag occasionally.
2. Remove shrimp and scallops from marinade, reserving marinade. Thread shrimp and scallops onto 2 (12-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, uncovered, 3 minutes on each side or until scallops are opaque, basting frequently with marinade. Sprinkle with parsley; garnish with lemon wedges, if desired. Serve immediately.