150 ml Dry sherry or dry white wine
15 ml Wine vinegar
1 tablespoon Chopped dill
1/4 teaspoon Salt to taste
12 Large scallops, washed
12 Large shrimps in their shells
1 Cucumber, cut into 1 cm

Spicy tomato dipping sauce
1
30 ml Large onion, finely chopped
2 cloves Vegetable oil
2 Garlic, chopped and crushed
6 Red chili peppers, finally chopped
1 tablespoon Tomatoes, skinned
Sweet basil, chopped

Place the sherry, vinegar, dill and salt in a pan and bring to the boil. Reduce the heat to a simmer and add the scallops. Allow to simmer for 2 minutes. Remove the scallops and keep the liquid to use as the baste when barbecuing. Skewer the shrimps, cucumber and scallops alternately so that each skewer has three shrimps, three scallops and three pieces of cucumber. Leave, covered, in a refrigerator. Gently fry the onions in the oil for 3 minutes. Add the garlic and fry for a further minute. Add the chili and tomatoes and fry for another 5 minutes. Add the basil leaves and stir. Remove from the heat and leave to cool. Place the safe on the barbecue or under a preheated high grill and cook for 3 – 4 minutes on each side. Baste frequently with the reserved cooking liquid.