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Grilled Chicken and Shrimp Kebabs with Lemon and Garlic

['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 .

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