Seafood Kabobs

24 large sea scallops

12 medium shrimp, shelled and deveined

1 can (81/2 oz) whole small artichoke hearts

2 red or yellow peppers, cut into 2" pieces

¼ cup olive oil

¼ cup lime juice

Lime Slices and sage sprigs for garnish

Thread scallops, shrimp, artichoke hearts and peppers alternately on metal

or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to keep

them from burning.) Combine oil and lime juice in a small bowl; brush kabobs with lime

mixture. Oil hot grid to help prevent sticking. Grill kabobs, on an uncovered grill;

over low heat for 6-8- minutes. Halfway through cooking time, baste top with lime mixture,

then turn kabobs and continue grilling until scallops and shrimp firm up and turn

opaque throughout. Remove kabobs from grill; baste with lime mixture.

Garnish with lime slices and sage sprigs.