|Large sea scallops||2 Dozen|
|Medium shrimp||1 Dozen, shelled and deveined|
|Canned artichoke hearts||8 1⁄2 Ounce, drained (1 Can)|
|Peppers||2 , cut into 2-inch pieces (Red/Yellow)|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
In large bowl, combine all ingredients and toss gently.
Thread scallops, shrimp, artichoke hearts and peppers alternately on skewers; reserve marinade.
Lightly oil grid.
Grill kabobs, on uncovered grill, over low Charcoal Briquets 6 to 8 minutes or until scallops turn opaque and shrimp turn pink.
Turn kabobs carefully at least twice during grilling and brush with marinade.