Grilled Shrimp and Scallops over Summer Vegetables with a Lemon Caper Dressing
Serves 4
This recipe screams Sunday afternoon, chilled wine and clothing optional...yes this dish is that sexy and will turn any backyard barbeque into a full fledged ancient Roman bacchanal complete with togas. OK...someone's getting carried away...guilty

Ingredients
For the Shrimp and Scallops
1 pound large shrimp cleaned and deveined with the tails left on.
1 pound of large Sea Scallops (Dry Scallops only...the only thing processed you should dare to eat would be a street cart hot dog)
1 clove of garlic finely chopped
1 to 2 Tablespoons of olive oil
Salt and Pepper
2 tablespoons of fresh oregano
For the Summer Vegetables
1 eggplant
1 yellow zucchini
1 green zucchini
2 red peppers cut in half and seeded
Salt
Olive oil for brushing
For the Lemon Caper Dressing
1/2 cup extra-virgin olive oil
1 clove garlic minced
1/4 cup lemon juice
For the garnish
1/4 cup fresh chopped oregano
1 tablespoons salted capers, soaked, drained and chopped; yes we have these at Metro
Freshly ground pepper

How it's done
Place shrimp, scallops, garlic, oregano and olive oil in a glass bowl and season with salt and pepper and toss. Cover with plastic wrap and marinate in refrigerator
Slice the eggplant and zucchini lengthwise (if you have a mandoline, this would be the time to use it). Sprinkle the slices with salt and put them in a colander for 30 minutes to drain the bitter juices. Pat them dry with a dish towel.
Preheat grill. Grill the red peppers until the skins blacken. Put them in a paper or plastic bag and close it. When the peppers are cooled, peel off their skins. Cut the peppers in strips and set them aside.
Lightly brush the remaining vegetables with some of the olive oil and grill the slices on both sides. Put them on a serving platter when they are done.
While the vegetables are grilling, make the dressing. Combine the olive oil with the garlic and lemon juice. Mix thoroughly. When you are done with the vegetables (which can be done hours in advance) grill your shrimp and scallops for 2 to 3 minutes per side. Arranged the Shrimp and Scallops over the vegetables on a platter and pour the dressing over them while they are still warm. Garnish with the red pepper strips and sprinkle with oregano, capers, salt and pepper. This can be served at room temperature. Sorry, I think the neighbors just called the police better start passing out towels.