Speedy Greek shrimp skewers with white bean–artichoke salad | Sunbasket

Ingredients

• 1 organic lemon
• Shellfish options:
• 10 ounces wild Gulf shrimp
• 10 ounces wild tail-on jumbo shrimp
• 10 ounces wild sea scallops
• Wooden skewers
• 1 cup cooked white beans
• 1 organic red onion
• ¾ cup cooked quartered artichoke hearts
• ¼ pound roasted red peppers
• ¼ cup pitted Kalamata olives
• 1½ teaspoons dried oregano