Grilled Shrimp and Scallop Kabobs

Another great kabob recipe.  If you haven’t noticed, I love to grill! From eatbetteramerica.com.

Prep Time:25 min 
Start to Finish:25 min 
makes:4 servings 

Ingredients:
1/4 cup lemon juice
2 tablespoons olive or 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
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

Instructions:
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.
Nutritional Information:
1 Serving: Calories 160 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 60mg; Sodium 310mg; Total Carbohydrate 6g (Dietary Fiber 1g, Sugars 3g); Protein 16g % Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 15% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 2 Lean Meat; 1/2 Fat Carbohydrate Choices: 1/2 MyPyramid Servings: 2 tsp Fats & Oils, 2 oz-equivalents Meat & Beans, 1 1/4 c