Barbecued Seafood Fajitas - cooking recipe

Ingredients

3/4 lb jumbo shrimp, peeled and deveined
1 large red bell pepper, stemmed,seeded and cut into about 20 squares
1 large sweet onion, peeled and cut into eighths separated
3/4 lb sea scallops
1 large green bell pepper, stemmed,seeded and cut into about 20 squares
1/2 teaspoon lime zest
2 fluid ounces fresh lime juice
2 tablespoons vegetable oil
2 teaspoons honey
1 clove garlic, minced
1/4 teaspoon pepper
1/8 teaspoon salt
8 medium flour tortillas, warmed
8 bamboo skewers, soaked
salsa

Preparation

Thread the shrimp, red pepper and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice.
Thread the scallops, green pepper and remaining onion onto 4 more skewers.
Place on a large shallow platter.
Combine the lime zest, lime juice, oil, honey, garlic, pepper and salt.
Pour over the skewers and marinate, turning occasionally, for 15 to 20 minutes.
Coat the grill rack with vegetable cooking spray.
Place the kebobs on grill rack 4 to 6 inches above medium-hot coals.
Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side.
Wrap the tortillas in aluminum foil and heat them on the grill.
To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla.
Add salsa to taste.
Roll up tortilla to enclose the filling.
Serve with refried beans and/or Mexican rice.