1 lb shrimp, cleaned and shelled leaving tail on only

1/2 lb large sea scallops

About 8 slices bacon

1 small can 7 oz chipotle chilies in adobo sauce

1 each red and green bell pepper

2 medium sweet onions

Small container of fresh mushrooms, washed and sliced thickly

1 tablespoon lime juice

Sea salt

Freshly ground pepper

Wooden skewers soak in water at least 30 minutes

Cut the bell peppers and onion into one inch squares, but leave enough there for you to be able to dice 2 teaspoons onion. Remove chipotle chilies from their sauce stuff. Pour adobo sauce into a bowl and add lime juice. Marinate seafood, bell peppers, onion and mushrooms in the adobo sauce for at least 20 minutes. Slice the chipotle chilies in half and remove seeds unless of course you’re strange and like the seeds… if that’s the case then knock yourself out. Cut bacon into pieces small enough to wrap once around a scallop, or if you’re like me… don’t cut the bacon and just make use of it all. Can’t go wrong with bacon, wrap all scallops in bacon. Skewer alternating pieces of vegetables and seafood until
skewer is 3/4 full, leaving several inches on one end for easy handling. When all skewers are made, sprinkle with salt and pepper. Grill using Mesquite Wood for about 10 minutes or until seafood is opaque. Serve over Fiesta Rice.

To make Fiesta Rice,
boil rice and throw in the 1 tablespoon of diced pepper and 2 teaspoons diced
onion with a few dashes of salt and pepper and a
1/4 teaspoon of garlic powder.