Ingredients
1/4 cup canola oil1/4 cup lemon juice1 garlic clove, minced1 teaspoon dried oregano1 teaspoon chicken bouillon granules1/2 teaspoon salt1/2 teaspoon dried basil3/4 pound uncooked large shrimp, peeled and deveined1/2 pound sea scallops1 large sweet yellow pepper, cut into 1-inch pieces1 large green pepper, cut into 1-inch pieces1 small zucchini, cut into 1/4-inch slices1 small yellow summer squash, cut into 1/4-inch slicesHot cooked rice, optional
Preparation
In a large bowl, combine the first seven ingredients. Divide marinade between two large resealable plastic bags. Add shrimp and scallops to one bag; place vegetables in the other bag. Seal bags and turn to coat; refrigerate for 1-2 hours.
Drain and discard marinade from seafood marinade. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread the shrimp, scallops and vegetables.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink and scallops are firm and opaque, turning and basting occasionally with reserved marinade. Serve with rice if desired.
