2 servings.

Enjoy a dinner on the patio with Grilled Shrimp and Scallops, Italian Pasta Salad, sliced fresh tomatoes, and commercial hard rolls.

How to Make It

Step 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.

Step 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.

Cooking Light Light Cooking for Two

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