Nutrition per serving may change if servings are adjusted.
1 pound fresh or frozen peeled and deveined large shrimp (tails left on)
1 pound fresh or frozen sea scallops
3 tablespoons lime juice, divided
1 tablespoon vegetable oil or canola oil
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 teaspoon Asian chili sauce (Sriracha sauce)
½ teaspoon ground black pepper
6 cloves garlic, minced
1 teaspoon olive oil
½ cup finely snipped fresh cilantro
¼ cup light mayonnaise
¼ cup nonfat sour cream
1 fresh serrano chile pepper or jalapeño chile pepper, stemmed, seeded, and finely chopped
¾ of a fresh pineapple, peeled, cored, and cut into 1½-inch pieces (about 3 cups)
Thaw shrimp and scallops, if frozen. Rinse shrimp and scallops; pat dry with paper towels.
In a large bowl, whisk together 2 tablespoons lime juice, vegetable (or canola) oil, garlic powder, coriander, paprika, chili sauce and black pepper. Add shrimp and scallops, tossing gently to coat. Cover and marinate in the refrigerator 30 minutes.
Meanwhile, for aioli, in a medium microwave-safe bowl, stir together garlic and olive oil. Microwave on High (100% power) for 20 seconds; stir. Microwave 20 seconds more, being careful not to burn garlic. Stir in cilantro, mayonnaise, sour cream, chile pepper and the remaining 1 tablespoon lime juice. Cover and chill until serving time.
Using sixteen 12-inch skewers (two skewers for each kebab), place skewers in each pair parallel to one another. Alternately thread shrimp, scallops and pineapple on the parallel skewers, dividing ingredients evenly among skewers and leaving ¼ inch between pieces. For a charcoal or gas grill, grill on a greased rack of a covered grill directly over medium heat 5 to 8 minutes or until shrimp and scallops are opaque, turning once halfway through grilling time. Serve with the aioli.
Tip: If using wooden skewers, soak in enough water to cover for 30 minutes; drain before using.