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| Recipe and Picture from Betty Crocker |
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
Directions:
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.
Tips: The exact heat of the grill or coals, as well as the outside temperature and wind, can affect your grilling time. Keep a close eye on those kabobs--they may be done before you know it!
Leaving a little space between the shrimp, scallops and vegetables will help your kabobs cook more evenly.
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