Sauce:
3/4 cup fat-free mayonnaise
2 4 ounce jars sliced pimientos, drained
2 small garlic cloves, minced
1/2 to 1 teaspoon crushed red pepper flakes

Kabobs:
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
40 uncooked fresh medium shrimp, shelled, tails left on, deveined
40 uncooked fresh sea scallops

Heat grill. In food processor bowl with metal blade or blender container, combine all sauce ingredients. Blend at high speed until smooth. Set aside.

In small bowl, combine oil, lemon juice, salt and pepper; mix well. Alternately thread shrimp and scallops onto sixteen 12 to 14 inch metal skewers; brush with lemon mixture.

When ready to grill, spray grill rack with cooking oil. Place kabobs on gas grill over medium heat. Cook 3 to 4 minutes or until the shrimp turn pink and scallops turn opaque, turning once. Serve with spicy pimiento sauce.