Grilled Rosemary, Scallop and Shrimp Brochettes
From:	Gisele, Aylmer, Quebec, Canada
Comments:	Always soak bamboo skewers in cold water for 30 minutes, before using, to prevent them from burning on barbecue rack. 1 serving: 191 calories, 12 g carohydrates, 11 g proteins, 11 g fat, 0 mg fibers, 30 mg cholesterol
Servings:	4
Ingredients	Preparation
3 tablespoons [45 mL] extra-virgin olive oil 1 tablespoon [15 mL] freshly chopped rosemary 1 tablespoon [15 mL] freshly chopped parsley Juice and rind of 1 lemon 12 fresh scallops 8 fresh large shrimps, shelled and veins removed Sea salt Freshly ground pepper 4 marinated artichoke hearts Bamboo skewers	Into a bowl, mix together olive oil, rosemary, parsley, lemon juice and lemon rind. Mix in scallops and shrimps; marinate for 30 minutes. Thread scallops and shrimps onto skewers. Season to taste, with sea salt and freshly ground pepper. Barbecue over preheated barbecue grill or broil onto oven rack, for 3 minutes on each side. While cooking, regularly brush scallops and shrimps with marinade. Serve, along with marinated artichoke hearts.