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I've done them grid on the fire ring with a perforated pan or dish at 400 for about 4 min. per side with internal temp at 145 for the scallops. Shrimp half that time or until they pink up. Agreed with @henapple on the skewer. They are a pain to turn individually.
the city above Toronto - Noodleville wtih 2 Large 1 Mini
Yakatori style. Direct, raised grid, skewers suspended across bricks. Soak the skewers and bunch up the food.
No, but it raises them a bit more from the flame and takes them off the grid.