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

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.