- 12 shrimps, peeled and deveined
- 16 scallops
- 1 lemon, cut into wedges
- 1 tablespoon olive oil
- salt to taste
- Lightly oil grill and preheat barbecue to medium-high.
- Thread the shrimps and scallops (alternately) onto metal or soaked wooden skewers.
- Season with salt.
- Grill for 3-5 minutes per side, until they turn opaque.