Peel shrimp, leaving tails intact. Combine lemon juice and next 5 ingredients in a bowl; stir well. Add shrimp and scallops, tossing gently to coat. Cover and marinate in refrigerator 30 minutes, stirring occasionally. Remove shrimp and scallops from marinade, reserving marinade. Thread 3 shrimp, 1 scallop half, 2 bell pepper pieces, and 2 squash pieces alternately onto each of 8 (10-inch) skewers. Coat grill rack with cooking spray, and place rack on grill over medium hot coals. Place kebabs on grill rack, and cook 4 minutes on each side or until shrimp and scallops are done, basting occasionally with reserved marinade. Yield: 4 servings (serving size: 2 kebabs). Per serving: 243 Calories; 5g Fat (17% calories from fat); 23g Protein; 31g Carbohydrate; 122mg Cholesterol; 210mg Sodium Recipe by: Cooking Light, June 1994, page 85 Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.