Shrimps and scallops kebabs with coriander pesto

Makes 4-6 servings..

• 2 lb of colossal shrimps (13-20 per pound count)
• 2 lb large scallops (25-30)
• ¼ cup olive oil
• 2 tbsp chopped garlic in oil
• 1-2 tbsp fresh lemon juice
• Coriander pesto

1. Soak wooden skewers in water for at least 30 minutes
2. Thread shrimp alternalively with scallops, aiming at 3 shrimp per 2 scallops on one skewer
3. in shallow glass dish combine garlic, olive oil and lemon juice
4. add kebbabs, turn to coat
5. cover and marinate i refridgerator for 1-2 hours
6. let return to room temperature before cooking
7. on greased grill over medium-high heat cook kebebs for 3-4 minutes per side, or until scallops nicely brown and shrimp opaque. Do not overcook!
8. serve with Coriander pesto