Preparation / Directions:
Peel shrimp, leaving tails intact.
Combine lemon juice and next 5 ingredients in a bowl; stir well. Add shrimp and scallops, tossing gently to coat. Cover and marinate in refrigerator 30 minutes, stirring occasionally. Remove shrimp and scallops from marinade, reserving marinade.
Thread 3 shrimp, 1 scallop half, 2 bell pepper pieces, and 2 squash pieces alternately onto each of 8 (10-inch) skewers.
Coat grill rack with cooking spray, and place rack on grill over medium hot coals. Place kebabs on grill rack, and cook 4 minutes on each side or until shrimp and scallops are done, basting occasionally with reserved marinade.
Yield: 4 servings (serving size: 2 kebabs).