Seafood Kabobs with Spicy Pimiento Sauce

Spicy Pimiento Sauce:
1 cup mayonnaise
2 4 ounce jars sliced pimientos, drained
2 small garlic cloves, minced
1/2 to 1 teaspoon crushed red pepper flakes

Kabobs:
1/4 cup olive oil or vegetable oil
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
48 uncooked fresh medium shrimp, shelled, tails left on, deveined
48 uncooked fresh sea scallops

Grill Directions: Heat grill. In food processor bowl with metal blade or blender container, combine all sauce ingredients. Blend at high speed until smooth. Set aside.

In small bowl, combine oil, lemon juice, salt and pepper; mix well. Alternately thread shrimp and scallops onto sixteen 12 to 14 inch metal skewers; brush with lemon mixture.

When ready to grill, oil grill rack.

Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.

Cook 3 to 4 minutes or until shrimp turn pink and scallops turn opaque, turning once. Serve with spicy pimiento sauce. 8 servings

NOTE: This recipe can be broiled. Prepare recipe as directed above; place food on broiler pan. Broil 4 to 6 inches from heat using times provided in recipe as a guideline.

Calories 260; Protein 11g; Carb 3g; Fat 23g; Sodium 300mg DIETARY EXCHANGES: 2 Very Lean Meat, 4 Fat