Ingredients
1/4 cup canola oil
1/4 cup lemon juice
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon chicken bouillon granules
1/2 teaspoon dried basil
1/2 teaspoon salt
3/4 pound uncooked large shrimp, peeled and deveined
1/2 pound sea scallops
1 each large green and sweet red pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/4-inch slices
1 small yellow summer squash, cut into 1/4-inch slices
Hot cooked rice, optional

Directions
In a bowl, combine the first seven ingredients. Divide marinade between two large resealable plastic bags. Add the shrimp and scallops to one; place vegetables in the other bag. Seal and turn to coat; refrigerate for 3-4 hours.

Drain shrimp and scallops; discard marinade. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternate the shrimp, scallops, peppers and squash. Grill, uncovered, over medium heat for 6 minutes or until shrimp turn pink, turning once and basting occasionally. Serve over rice if desired. Yield: 4 servings.

Source:  Taste of Home