Grilled Shrimp and Scallop Kabobs

 

1/4

cup lemon juice

2

tablespoons olive or canola 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

• 1 Heat coals or gas grill for direct heat.
• 2 Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
• 3 Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
• 4 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.