Juice one orange and finely grate therind. Cut the other orange into wedges. Set aside.
Place scallops and shrimp in a resealableplastic bag. Combine orange zest, orange juice, soy sauce, gingerroot,garlic and cayenne pepper. Pour over seafood and marinate inthe refrigerator for 30 minutes. Drain, reserving the marinade.
Preheat the grill.
Thread the shrimp on skewers alternatelywith the scallops and orange wedges. Grill over hot coals, brushingwith marinade, and turning once, until the shrimp turn pink andthe scallops are opaque, about 5 minutes.
Makes 4 servings.
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