Source: dLife

Succulent shrimp and scallops with tender onion and zucchini.

Servings

8 oz raw medium shrimp , peeled and deveined
8 oz large scallops
1 medium red bell peppers , cut into 1-inch pieces
1 medium onions , cut into wedges
1 medium zucchini , cut into ¾-inch slices (or yellow squash)
2 tbsp chipotle peppers in adobo sauce , mashed
1 tbsp fresh lime juice
1 tbsp canola oil
2 tsp brown sugar
0.5 tsp salt
0.5 tsp ground cumin
2 medium garlic cloves , minced
2 tbsp fresh cilantro
1 cup lime wedges for decoration

1 Thaw shrimp and scallops, if frozen. Rinse shrimp and scallops and pat dry with paper towels.
2 On 4 long metal skewers, alternately thread shrimp, scallops, sweet pepper, onion, and zucchini, leaving about 1/4 inch between pieces.
3 In a small bowl combine chipotle peppers, lime juice, oil, brown sugar, salt, cumin, and garlic. Brush kabobs with chipotle mixture.
4 Grill kabobs on the greased rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp and scallops turn opaque and vegetables are crisp-tender, turning occasionally to cook evenly.
5 Sprinkle kabobs with cilantro and serve with lime wedges.