Peel the shrimps and discard the heads, tails and black intestinal
threads. Place in a bowl with the scallops, pour over the wine and oil,
add the tarragon and parsley and toss together until well covered. Cover
with clingfilm (plastic wrap) and chill for about 3 hours.
Lift the shrimps and scallops from the marinade and thread on to soaked
wooden skewers. Brush with the melted butter or margarine and sprinkle
with the cayenne and pepper. Grill (broil) under a medium grill (broiler)
for about 10 minutes until just cooked, turning and basting frequently.
Garnish with lemon wedges and serve with crusty bread and salad.