• Fresh Medium Shrimp, De­Shelled, De­Veined But With The Tails Left On
• Fresh Sea Scallops
• Fresh Lemon Juice
• Salt
• Pepper
• Red Onion Pieces Diced Into Chunks
• Whole White Mushrooms Washed And Rinsed
• Fire Roasted Salsa Or Your Favorite Fat Free Salsa (Topper)
• Steamed Rice Or Risotto

HOW TO MAKE:

1. In small bowl, blend lemon juice, salt and pepper.
2. Alternate shrimp, onion, mushroom and scallops onto sixteen 13 inch wood or metal skewers.
3. Once all the items are placed onto skewers brush each one with the lemon juice mixture.
4. When ready to grill, spray skewers with olive oil spray.
5. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from heated coals.
6. Cook about 4 minutes or until shrimps turn pink and scallops turn opaque, turn skewers over on grill once.
7. Serve over steamed rice and place desired amount of salsa over shrimp skewers.