Meanwhile, pat the seafood dry with paper towels and thread the squid onto the skewers, 3 pieces per, and the shrimp 2 or 3 per skewer, depending on the size of your shrimp.
Heat an indoor grill pan or large cast iron skillet until very hot. Season the seafood with salt and grill until nicely charred, opaque, and tender, about 2 minutes per side for the shrimp, 3 minutes per side for the squid. Remove to a platter and drizzle with the red pepper mixture. Serve immediately.