INGREDIENTS
1 cup uncooked rice
1/4 cup lemon juice
1 TBSP olive oil
1 1/2 tsp. minced garlic
1/4 tsp. each salt and pepper
12 oz. peeled extra-jumbo shrimp
12 oz. large sea scallops
1 cup chopped tomatoes
1 Kirby cucumber
1/4 cup chopped parsley
1/4 cup chopped mint
1/4 cup sliced scallions
DIRECTIONS
Cook rice according to package directions.
About 15 minutes before rice will be done, combine 2 TBSP lemon juice, 1 tsp. oil, the garlic and 1/8 tsp. each salt and pepper in a ziptop bag.
Add shrimp and scallops to bag and marinate 10 minutes.
Meanwhile, coat outdoor grill rack with nonstick spray; heat grill.
You'll need 8 large metal or wooden skewers.
Thread shrimp and scallops alternately on skewers.
Grill 3 to 4 minutes, turning once until just barely opaque at centers.
Remove to serving plate.
Add remaining 2 TBSP lemon juice, 1 TBSP oil and 1/4 tsp. each of salt and pepper to rice.
Add remaining ingredients and toss to mix.
Serve with skewers.
