Shrimp and Scallop Kabobs

Shrimp and Scallop Kabobs

Tips: Cover ends of wooden skewers with aluminum foil to stop burning. Serve with rice placed in a small bowl coated with cooking spray; invert to create a timbale.


  • 14 ounces small scallops
  • 3/4 pound medium raw shrimp, peeled and cleaned
  • 3 green onions
  • 1 tsp grated lime rind
  • 2 tbsp lime juice
  • 1/4 cup canola oil
  • 1/2 tspn sesame oil
  • 1/4 tsp lemon pepper
  • 1 tbsp chopped parsley, optional
  • 1 tbsp chopped cilantro, optional
  • wooden skewers


  1. Soak skewers in water for 15 minutes. Cut green onions into 2-inch lengths.
  2. Thread shrimp and scallops, alternating with green onion onto soaked wooden skewers.
  3. In small bowls mix: Kids': lemon pepper, remaining pineapple juice and 2 tbsp canola oil
  4. In small bowls mix: Adults': lime juice, lime rind, sesame oil and 2 tbsp canola oil
  5. Heat indoor or outdoor grill to medium-high heat.
  6. Place kebabs on heated grill; brush with sauces and cook for 2-3 minutes per side, until cooked through. Season with salt and pepper.
  7. Garnish with parsley and cilantro, if using.
  8. Kids Sauces; Meat - BBQ sauce, red pepper, yellow pepper, pineapple and pineapple juice. Seafood - lemon pepper, pineapple juice, canola oil and parsley.
  9. Adult Sauces; Meat - BBQ sauce, Five Spice powder and peppers. Seafood - lime rind, lime juice, sesame oil, canola oil and cilantro