WW Mojo-Grilled Scallop and Shrimp Skewers

    3 smartpoints pg 157  

        1/2 cup(s) fresh lime juice
        1/4 cup(s) cilantro, chopped
        1 Tbsp olive oil
        2 tsp granulated garlic
        2 tsp lime zest, or to taste
        1/4 tsp table salt
        1/8 tsp cayenne pepper, or to taste
        1 pound(s) uncooked scallop(s), sea variety (16 large)
        2/3 pound(s) uncooked shrimp, peeled, tails left on, deveined (16 extra-large)
        1 medium poblano chile, cut into 16 pieces
        16 medium grape tomatoes, or cherry tomatoes
        4 medium uncooked scallion(s), cut into four 1 ½-in pieces each
  In a large bowl, stir together lime juice, 2 tablespoons cilantro, oil, garlic, lime zest, salt and cayenne; remove and reserve 3 tablespoons oil mixture for serving.
        Add scallops, shrimp, poblano, tomatoes and scallions to bowl with remaining oil mixture; toss to mix and coat. Let stand, tossing occasionally, about 20 minutes.
        Preheat outdoor grill (or grill pan) to medium-high.
        Thread one piece each shrimp, scallop, poblano, tomato and scallion onto 16 short skewers (if using wooden skewers, soak them in water 20 minutes prior to use to prevent charring); brush with any remaining lime juice mixture in bottom of bowl.
        Grill skewers, turning as needed, just until scallops and shrimp are cooked through, about 5 to 6 minutes.
        Remove skewers to a serving platter; drizzle with reserved lime juice mixture and sprinkle with remaining 2 tablespoons cilantro. Yields 4 skewers per serving.

In my opinion:
Loved these, scallops are expensive so we made with all shrimp