1
medium zucchini, (about 1 inch in diameter), cut into 1-inch slices
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Steps
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.
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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.
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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.
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