Ingredients

1/4 c. canola oil

1/4 c. lemon juice

1 clove minced garlic

1 tsp. dried oregano

1 tsp. chicken bouillon granules

1/2 tsp. salt

1/2 tsp. dried basil

3/4 lb. uncooked large shrimp, peeled and diveined

1/2 lb. sea scallops

1 large sweet yellow pepper, cut into 1in. pieces

1 large green pepper, cut into 1in. pieces

1 small yellow summer squash, cut into cut into 1/4 in. pieces

1 small zucchini, cut into cut into 1/4 in. pieces

hot cooked rice, optional

Preparation

  1. In a large bowl, combine the first seven ingredients. Divide marinade between two large resealable plastic bags. Add shrimp and scallops to one bag; place vegetables in the other bag. Seal bags and turn to coat; refrigerate for 1-2 hours.
  2. Drain shrimp and scallops, discarding marinade. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread the shrimp, scallops and vegetables.
  3. Coat grill rack with cooking spray before starting the grill. Grill, covered, over medium heat for 3-4 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with reserved marinade. Serve over rice if desired.