1
medium zucchini, (about 1 inch in diameter), cut into 1-inch slices
Instructions
Step
1
Heat coals or gas grill for direct heat.
Step
2
Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
Step
3
Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
Step
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.
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 shrimp and scallop skewers--they may be done before you know it!
For seafood kabobs, leaving a little space between the shrimp, scallops and vegetables will help your kabobs cook more evenly.
Nutrition Facts
Serving Size:1 Serving
Calories
220
Calories from Fat
135
Total Fat
15 g
Saturated Fat
2 g
Cholesterol
50 mg
Sodium
310 mg
Potassium
520 mg
Total Carbohydrate
7 g
Dietary Fiber
2 g
Protein
14 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
12%
12%
Calcium
6%
6%
Iron
14%
14%
Exchanges:
1 Vegetable; 2 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
