? cup olive oil
? cup lemon juice
4 sprigs thyme or other herbs
4 fillets red or white snapper or other white fish
1 ? pounds shrimp, cleaned with tails left on
Combine oil, lemon juice and herbs in large Ziploc bag or non-reactive container and shake well.
Add fish and shrimp and toss gently to coat. Keep ON ICE for up to one hour.
Heat grill. Remove seafood from marinade.
Thread shrimp on bamboo skewers and grill until pink and opaque (about 2 minutes per side).
Grill fish until browned and cooked through, about 2-3 minutes per side.