- 24 uncooked large shrimp, unpeeled, deveined (thawed if frozen)
- 12 chicken tenders
- 1/3 cup fresh lemon juice
- 2 tablespoons finely grated lemon peel
- 2 garlic cloves, minced
- 2/3 cup olive oil
- Baby lettuces
- Thread 4 shrimp on each of 6 metal skewers; place on rimmed baking sheet. Loosely thread 2 chicken tenders on each of 6 metal skewers; place on another rimmed baking sheet. Whisk lemon juice, lemon peel, and garlic in medium bowl; slowly whisk in oil. Season marinade with salt and pepper. Pour marinade over skewers, dividing equally.
- Prepare barbecue (medium-high heat). Arrange lettuces on large platter. Grill chicken until cooked through, about 5 minutes per side. Grill shrimp until pink on outside and opaque in center, about 4 minutes per side. Remove kebabs from grill; place atop lettuce. Serve with Tomato-Avocado Salsa and Chipotle Aioli .