Nutrition per serving may change if servings are adjusted.
8 ounces fresh or frozen medium or large shrimp in shells and/or sea scallops
1 medium zucchini or yellow summer squash, halved lengthwise and sliced ¾ inch thick
½ medium medium red bell pepper, cut into 1-inch pieces
1 small onion, cut into 4 wedges
1 tablespoon canned chipotle chile pepper in adobo sauce, mashed (see Tip)
2 teaspoons lime juice
2 teaspoons cooking oil
1 teaspoon packed brown sugar
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon ground cumin
1 tablespoon chopped fresh cilantro
Lime wedges (optional)
Thaw shrimp and/or scallops, if frozen. Peel and devein the shrimp. Rinse the shrimp and/or scallops; pat dry with paper towels. Alternately thread the shrimp and/or scallops, zucchini, bell pepper, and onion on four long metal skewers, leaving a ¼-inch space between pieces.
For sauce, combine chipotle chile pepper, lime juice, oil, brown sugar, garlic, salt, and cumin in a small bowl. Brush over the kebabs.
Place the kebabs on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until the shrimp and/or scallops are opaque and the vegetables are crisp-tender, turning once halfway through grilling time. Sprinkle the kebabs with cilantro. If desired, serve with lime wedges.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.