Grilled Scallops and Shrimp Kabobs

Place 18 shrimp and 18 scallops in a large Ziploc freezer bag. In a bowl combine ½ cup olive oil, 6 Tbsp lemon juice, 6 Tbsp lime juice, 1 Tbsp Garlic finely chopped, ¼ tsp Lemon pepper, 1 tsp Kosher salt, ½ tsp Cayenne pepper, and stir until mixed. Pour ¾ of the marinade into the bag with shrimp and scallops, reserve ¼ of the marinade for basting while the skewers are on the grill. Place the bag in the refrigerator and allow the shrimp and scallops to marinate for 15-30 minutes, turning the bag occasionally. Soak 6 wooden skewers in water for at least 1 hour, remove and let dry on a paper towel. Drain and discard the marinade, thread the shrimp, and scallops on to the skewers alternating between them. Preheat your grill to medium-hot. Place the skewers on to the grill and grill each side for 3-5 minutes. Using the reserved marinade baste each side of the skewers. Grill until your shrimp are pink and the scallops are opaque. Serve immediately.