Grilled Shrimp & Scallop Kabobs

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So easy and so good.

PREP TIME: 10 minutes

TOTAL TIME: 25 Minutes

Servings: 2

Per serving:
1 Leanest protein
2 condiments
3 vegetable servings
2 healthy fats



Ingredients:
1/4 cup lemon juice
2 1/2 tablespoons 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
13 ounces of uncooked large shrimp in shells
4 ounces mushrooms,
4 cherry tomatoes – about 5 ounces
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices about 4 ounces

Directions:

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. 

Note: The exact heat of the grill or coals, as well as the outside temperature and wind, can affect your grilling time. The kabobs may be done early so stay close to the grill. Also, leaving space between the shrimp, scallops and vegetables will help them cook more evenly.