Skewered Salmon and Shrimp Pesto with Spring Greens

3 4 oz fresh salmon
6 medium raw shrimp
1 oz pesto sauce
1 tsp olive oil
1 oz balsamic vinegar
1 c salad greens or lettuce
salt and pepper
4 lemon wedges
6 small cloves of garlic
2 8-inch bamboo skewers that have been soaked in water

Rinse salmon and shrimp, pat dry. Season with salt and pepper. Cut salmon into 1-inch cubes. Thread the salmon on the skewers, alternating with the shrimp and the garlic. Mix pesto, oil and balsamic vinegar. Brush onto the salmon and shrimp skewers, let marinate about 30 minutes in refrigerator. Preheat broiler on medium. Baste skewers one more time, then broil for 4-8 minutes, turning occasionally. Serve immediately over lettuce with lemon wedges.