1/4 teaspoon (plus 1/8 teaspoon) each salt and pepper
12 ounce peeled extra-jumbo shrimp
12 ounce large sea scallops
1 cup chopped tomatoes
1 cucumber, chopped
1/4 cup each chopped parsley and mint and sliced scallions
Soak bulgur in a large bowl according to package directions.
About 15 minutes before bulgur will be done, combine 2 tablespoons lemon juice, 1 teaspoon oil, the garlic and 1/8 teaspoon each salt and pepper in a zip top bag. Add shrimp and scallops to bag and marinate 10 minutes. Meanwhile, coat outdoor grill rack with nonstick spray; heat grill. You’ll need 8 large metal or wooden skewers.
Thread shrimp and scallops alternately on skewers. Grill 3 to 4 minutes, turning once until just barely opaque at centers. Remove to serving plate.
Add remaining 2 tablespoon lemon juice, 1 Tablespoon oil and 1/4 teaspoon each salt and pepper to bulgur. Add remaining ingredients and toss to mix. Serve with skewers.