Fiery Southwestern Seafood Skewers

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 1/4-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.