|Olive oil/Vegetable oil||2 Tablespoon|
|Fresh lime juice||2 Tablespoon|
|Dijon style mustard||1 Tablespoon|
|Sea scallops||2 Dozen|
|Shrimp||2 Dozen, shelled and deveined|
|Yellow squash||2 Medium, trimmed and sliced|
|Lime||1 , cut into thin wedges|
|Cherry tomatoes||1 Pint, stemmed|
1. Combine the oil, lime juice and mustard in a large bowl. Add the scallops and shrimp and marinate for 1 hour at room temperature. Drain the seafood, reserving the marinade.
2. Prepare the grill so the coals are medium-hot.
3. Thread the seafood with the squash slices, lime wedges and tomatoes on 12 long metal skewers. Brush with the marinade.
4. Grill the kabobs 6 inches from the heat, brushing with the marinade, for 10 minutes on each side or until the seafood is cooked.