Southwestern Spiced Shrimp & Scallops

1 teaspoon ground cumin 1 teaspoon chili powder ½ teaspoon basil ½ teaspoon ground coriander ½ teaspoon oregano ½ teaspoon paprika ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 16 extra large (16-20 count) shrimp (peeled, leaving on tail shell, deveined) 16 large sea scallops 2 tablespoons extra virgin olive oil fresh lemon or lime wedges

Calories 267 (34% from fat) • carb. 4g • pro. 38g • fat 10g • sat. fat 1g • chol. 209mg • sod. 516mg • calc. 89mg • fiber 0g

Place the cumin, chili, basil, coriander, oregano, paprika, salt, and pepper in a small bowl and stir to combine - there will be about 2 tablespoons. Soak four 10-inch wooden skewers in water for 10 minutes. Rinse the shrimp; drain. Place on a triple thickness of paper towels and pat dry. Remove tough muscle (also called "foot" - this attaches the scallop to its shell) from the side of each scallop. Rinse the scallops; drain. Place on a triple thickness of paper towels and pat dry. Transfer shrimp and scallops to a bowl. Drizzle with olive oil and stir/toss gently to coat completely. Sprinkle with spice rub, stir/toss gently to coat. Thread shrimp onto wooden, putting the skewer through the tail end to the "head", 4 shrimp per skewer (this keeps them from curling when heated). Preheat the Cuisinart™ Griddler™ in the open griddle position to ???�F. When hot, arrange the skewered shrimp evenly on one side of the griddle. Arrange the scallops evenly spaced on the other side. Grill the shrimp until firm and pink, about 2-3 minutes per side. Grill the scallops until firm and browned, about 2 minutes per side. Remove immediately. Garnish with fresh lemon or lime wedges to serve.