Grilled shrimp and scallops

1/2 pound large shrimp, peeled and deviened
1/2 pound scallops, cut in half if they are very large

1/4 cup of lemon-garlic infused olive oil (http://foodislove-judy.blogspot.com/2011/03/lemon-garlic-infused-garlic-oil.html)
Juice of 1 lemon
1 tsp. salt
1/4 tsp fresh cracked black pepper

Stir together and toss your shrimp and or scallops in this for about 1-2 hours at most. You don't want to over-power the delicate taste of the shellfish, nor do you want the lemon juice to "over-cook" the shrimp and scallops.

There are different options for cooking these -- either put them on bamboo skewers that you soak in water for at least 2-3 hours, and cook on a medium hot grill or cook them indoors on a grill pan also over medium heat.

Cook the shrimp for 1-2 minutes on the first side until the edges start to turn pink, and then turn over for 1 more minute and remove. For scallops, cook on the first side for 2-3 minutes, and then turn over for 1-2 more, until they are white on the outside and just barely firm to the touch.