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Ingredients

• 12 shrimps, peeled and deveined
• 16 scallops
• 1 lemon, cut into wedges
• 1 tablespoon olive oil
• salt to taste

Directions

1. Lightly oil grill and preheat barbecue to medium-high.
2. Thread the shrimps and scallops (alternately) onto metal or soaked wooden skewers.
3. Season with salt.
4. Grill for 3-5 minutes per side, until they turn opaque.

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