Lime and olive oil-marinated scallops, shrimp, artichoke hearts and red and yellow bell peppers are threaded onto skewers and grilled, brushed with the lime marinade.

Seafood Kebabs

2 dozen large sea scallops

1 dozen medium shrimp, shelled and de-veined

1 (8 1/2-ounce) can whole small artichoke hearts, drained

2 red or yellow bell peppers, cut into 2-inch pieces

1/4 cup olive or vegetable oil

1/4 cup fresh lime juice

Salt and freshly ground pepper to taste

Wooden skewers soaked for 15 minutes in water

1. In a large bowl, combine all ingredients and toss gently.
2. Thread scallops, shrimp, artichoke hearts and peppers alternately on skewers; reserve marinade.
3. Preheat barbecue or gas grill. Oil grilling rack, and adjust height to about 6 inches from heat.
4. Grill kebabs over low heat 6 to 8 minutes or until scallops turn opaque and shrimp turn pink. Turn kebabs carefully at least twice during grilling and brush with marinade.

Makes 6 servings.