Ingredients
1 pound uncooked large shrimp, peeled and deveined1 teaspoon minced fresh gingerroot2 garlic cloves, minced1/2 teaspoon pepper1 pound sea scallops1 teaspoon paprika1/2 teaspoon cayenne pepper1 cup cubed fresh pineapple1 medium mango, peeled and cubed1 medium pear, peeled and cubed4 tablespoons lime juice, divided1 teaspoon ground allspice12 serrano peppers1/2 teaspoon salt
Preparation
In a small bowl, combine the shrimp, ginger, garlic and pepper; set aside. In another small bowl, combine the scallops, paprika and cayenne; set aside. Place the pineapple, mango, pear, 2 tablespoons lime juice and allspice in a small bowl; toss to combine.
On 12 metal or soaked wooden skewers, alternately thread the shrimp, scallops, fruits and serrano peppers. Drizzle kabobs with remaining lime juice; sprinkle with salt.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4-in. from the heat for 6-8 minutes or until shrimp turn pink and scallops are firm and opaque, turning occasionally.
