28 large shrimp, peeled and deveined
28 sea scallops
grape seed oil
7 tablespoons lemon juice
5 tablespoons Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon paprika
1. Place shrimp and scallops in a large resealable plastic bag. In a microwave-safe bowl, combine the oil, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1-1/2 minute. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp and scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.
2. Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers.
3. Grill, uncovered, over medium-hot heat for 6 minutes, turning once. Brush with reserved marinade. Grill 8-10 minutes longer or until shrimp turn pink and scallops are opaque.