1. **Marinate the Stars**: In a bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper. Add shrimp and scallops, give them a good mix, and let them marinate in the fridge for about 15-30 minutes (the perfect time for a quick dance-off).

2. **Prep the Veggies**: In another bowl, toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, oregano, salt, and pepper. Let them get acquainted with their flavorful coat.

3. **Skewer the Limelight**: Thread the shrimp, scallops, and veggies onto skewers, alternating for beauty and balance. Remember, it's not just food; it's edible art!

4. **Grill to Perfection**: Heat your grill to medium-high. Place the kabobs on the grill, turning occasionally, until the seafood is nicely opaque and the veggies are tender and charred at the edges, about 5-7 minutes each side. This is when you pretend you're on a cooking show and provide running commentary.

5. **Serve with Flair**: Arrange the kabobs on a platter. Drizzle with a bit more lemon juice and perhaps a sprinkle of fresh parsley or basil. Serve with a side of quinoa or a fresh green salad and, of course, a witty remark about your grilling prowess.

Now, toast to the sunset and enjoy your "Sea 'n' Veggie Spears of Delight" with someone special or savor the victory of your grilling skills solo!

equipment:

- 4 metal or bamboo skewers (if using bamboo, soak in water for 30 minutes to avoid a fiery fate)

ingredients:

- **For the Seafood:**
 - 12 large shrimp, peeled and deveined (because nobody wants a shrimp in armor)
 - 8 sea scallops (the marshmallows of the sea)
 - 2 tbsp olive oil (the liquid gold of the kitchen)
 - 1 lemon, zest and juice (for that zing!)
 - 1 garlic clove, minced (vampire repellant)
 - A pinch of sea salt and cracked black pepper (salt 'n' pepa's here!)

- **For the Veggie Delight:**
 - 1 large zucchini, sliced into rounds (green wheels of goodness)
 - 1 bell pepper, any color, cut into 1-inch pieces (the color palette of health)
 - 1 red onion, cut into wedges (the ruby of the veggie world)
 - 8 cherry tomatoes (because everything’s better when it’s cherry-sized)
 - 2 tbsp olive oil (double dipping allowed here)
 - 1 tsp dried oregano (just a little "herbal essence")
 - Salt and pepper to taste (more of the dynamic duo)