Soak 16 bamboo skewers in cold water for an hour. Thread the scallops and prawns onto 8 pair of skewers, spaced 2cm apart to make them easier to turn. Brush with a little oil and sprinkle with sea salt. Cover and chill until ready to barbecue.
To make the dressing, whisk together the chopped chilli, garlic, parsley, lime zest and juice and olive oil. Season to taste.
Cook the kebabs on a hot barbecue for 3-4 minutes on each side turning regularly until the scallops and prawns are cooked through. Put on a platter and drizzle over the dressing. Serve with the lime and the rest of the dressing in a dish.
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