Combine the first 7 ingredients in a small bowl; mix well. Cover and refrigerate until needed. Thread 4 scallops and 5 shrimp alternately onto four, 12-inch skewers. Coat a grill rack with vegetable cooking spray. Place skewers 4 to 5 inches from medium-hot coals. Grill, turning once, just until shrimp are opaque and scallops milky colored, firm and opaque, allowing about 4 minutes per side. Arrange skewers on serving plates; serve with tartar sauce. Recipe by: Albertsons Recipe Collection, Volume 25 Posted to recipelu-digest Volume 01 Number 544 by Crane Walden <cranew@foothill.net> on Jan 17, 1998
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