Tip: Secure your kabobs by threading them through the thickest part of the fish. For scallops you can fold and skewer them in a ‘s’ shape. Shrimp should be skewered on both sides of the tail. When making kabobs make sure the vegetables don’t stick out further than the proteins – this will help the proteins to lie flat on the grill and get a good char. If you are looking for a crispy texture try grilling the vegetables and proteins separately.