| 1 | Soak the applewood chips in water for 1 hour. |
| 2 | soak four 6-inch amboo skewers in water for 15 minutes. |
| 3 | Thread the shrimp and scallops alternately onto each skewer. |
| 4 | line a wok or a straight0sided fry pan with a double thickness of aluminum foil. |
| 5 | Drain the applewood chips and combine them with the basil in the bottom. |
| 6 | Insert a low rack that wil keep the skewers raised, but still allow a cover to fit. |
| 7 | place the skewers across the rack and cover the pan. |
| 8 | If using a wok, ring 2 wet towels around the cover; for a fry pan, drape a wet towel over the cover and secure tightly. |
| 9 | smoke the kebabs for 15 minutes over medium-high heat. |
| 10 | Remove the pan from the heat and set it aside for 5 minutes before uncovering. |
| 11 | Serve immediately. |
