|Sea scallops||24 Large|
|Shrimp||12 Medium, shelled and deveined|
|Canned whole small artichoke hearts||8 1⁄2 Ounce, drained and cut into halves (1 Can)|
|Peppers||2 , cut into 2 inch pieces (Red / Yellow Variety)|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Lime slices||4 (For Garnish)|
|Sage sprigs||4 (For Garnish)|
Thread scallops, shrimp, artichoke hearts and peppers alternately on metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to keep them from burning.)
Combine oil and lime juice in a small bowl; brush kabobs with lime mixture.
Oil hot grid to help prevent sticking.
Grill kabobs, on an uncovered grill, over low Kingsford briquets, 6 to 8 minutes.
Halfway through cooking time, baste top with lime mixture, then turn kabobs and continue grilling until scallops and shrimp firm up and turn opaque throughout.
Remove kabobs from grill; baste with lime mixture.
Garnish with lime slices and sage sprigs.