Shrimp, Scallop, Peppers and Pear Kabob

Now before I get started, let me just say for the record that this was inspired by a very good friend of mine (LA resident Ms Jaeda) after asking her the question, "What would make a great kabob!" The only thing I added to this recipe is zucchini because it make it easier to turn the kabob when you grip the zucchini. :-) It is always great to have friends who enjoy good food and who cook. They have the best ideas, and I love to share these adventures with you. These kabobs were so good it is just ridiculous. The savory and sweet blend is awesome. The pear is an awesome surprise and will find its way back on this grill time and time again! A little chilled Reisling served with this is excellent! Thanks Ms J!! ;-)

Here is what you need
         approx 1 dozen jumbo shrimp
                    1 dozen sea scallop
                    1 yellow pepper cut into 1 inch squares
                    1 red pepper cut into 1 inch squares
                    1 zuchinni sliced into 3/4 inch thick slices
                    1 bosc pear seeded and sliced into 1/4 inch thick slices
         Note: If you are wondering where the seasonings are for this recipe, don't worry, they are already in the ingredients.

Here is what you do
        Stack your skewers with the ingredients above. IF using wood skewers, soak them in water ahead of time to cut down on charring. 
        Worth repeating... "There is no need for any seasoning" Grill on indirect heat, (make sure the coals are on one side of the grill and not
        directly under the kabobs). The key is to grill slowly and turning as needed to cook evenly but do not cook until dried out. 
        Check to make sure the shrimp turn a nice pink color and the scallops will whiten. Total cook time is 20-25 minutes.
        I served these kabobs on a bed of rice.
        Enjoy!