Ingredients
2 tablespoons lemon juice1/2 teaspoon cayenne pepper1/8 teaspoon garlic powder12 uncooked jumbo shrimp, peeled and deveined6 large sea scallops, halved widthwise12 bacon strips, halved1 medium lemon, cut into wedges
Preparation
In a large resealable plastic bag, combine the lemon juice, cayenne and garlic powder; add shrimp and scallops. Seal bag and turn to coat; let stand for 10 minutes.
Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels. Drain and discard marinade. Wrap one bacon piece around each shrimp and scallop half.
On six metal or soaked wooden skewers, alternately thread the shrimp, scallops and lemon wedges. Grill, covered, over medium heat for 8-12 minutes or until shrimp turn pink and scallops are opaque, turning occasionally. Remove from skewers; squeeze lemon wedges over seafood.
