Grilled Shrimp and Scallop Kabobs
By cwyorkiex3
Seafood on a stick? No, you’re not at the state fair! Paired with healthy veggies, this is backyard kabob grilling at its best.
Ingredients
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 pound sea scallops
- 12 uncooked large shrimp in shells
- 8 medium whole fresh mushrooms, (about 6 ounces)
- 8 cherry tomatoes
- 1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices
Details
Servings 4
Preparation time 10mins
Cooking time 35mins
Preparation
Step 1
Heat coals or gas grill for direct heat.
Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.
You'll also love
- Reboot - Meal - Cherry Cinnamon... 4.5/5 (2 Votes)
- Smoked Tuna Dip 4.3/5 (3 Votes)
- Linguine with Pesto and Mussels 4.5/5 (2 Votes)
- Lobster Alfredo 5/5 (2 Votes)
- Baked Shrimp Dip 3.5/5 (4 Votes)
- Lime-Laced Chili Verde with Shrimp... 4.5/5 (2 Votes)
- Veal Scallopini with Brown Butter... 4.5/5 (2 Votes)
Review this recipe