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
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.
