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Whisk together or shake the shallots, Fustini’s Persian Lime olive oil and Fustini’s Sicilian Lemon balsamic in a small canning jar, then set 1/3 of the marinade aside. To make skewers, place scallops and shrimp in a small bowl and pour over remaining marinade. Let marinate for 20 minutes.
Prepare a hot grill. Skewer shrimp and scallops onto rosemary sprigs, either in an alternating pattern of shrimp and scallops, or skewers of all scallops and all shrimp. Grill skewers over hot coals, turning frequently until cooked, about 3–5 minutes. Brush cooked skewers with the reserved marinade. Serve immediately.
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