I used the Creole seasoning from Emeril's New New Orleans Cooking, but any mild or spicy season-all will work here. Grilling the shellfish skewered on rosemary branches imparts the herb's distinct flavor to the flesh.

for each serving:

4 jumbo shrimp, peeled and cleaned, tails on
3 sea scallops, rinsed thoroughly
1 Tbsp. Emeril's Creole seasoning (see below)
1 stiff, woody rosemary branch, about 10 - 12" long, plus additional rosemary for garnish

Emeril's Creole Seasoning (makes 2/3 cup):

2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried leaf oregano
1 Tbsp. dried leaf thyme

Toss shrimp and scallops with seasoning. Set aside.

Thread shrimp and scallops alternately on rosemary branch.

Grill skewers over medium coals for 3 - 5 minutes. Turn skewers and grill until shellfish turns opaque. Serve on skewers, garnished with additional rosemary.