GRILLED SHRIMP AND SCALLOP KABOBS
Source: Betty Crocker
Servings/Yield: 4 servings
Preparation Times - Prep: 10 Minutes - Total Time: 25 Minutes
¼ cup lemon juice
¼ cup vegetable oil
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
¼ teaspoon salt
¼ teaspoon pepper
¾ lbs. 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
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.
Nutritional information per serving
1 Serving: Calories 220 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 2 g); Cholesterol 50 mg; Sodium 310 mg; Total Carbohydrate 7 g (Dietary Fiber 2 g); Protein 14 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 12 %; Calcium 6 %; Iron 14 % Exchanges: 1 Vegetable; 2 Lean Meat; 2 Fat *Percent Daily Values are based on a 2,000 calorie diet.
© Barbara Deitch 2020