Lemon Pepper Shrimp, Scallops and Veggie Kabobs

Yield: 4 kabobs

Ingredients

• 1/2 cup olive oil
• 1/2 cup lemon juice
• 1 teaspoon parsley
• 1 teaspoon thyme
• 1 teaspoon pepper
• 8 sea scallops
• 4 thin Prosciutto slices
• 8 large shrimp
• 4 large pearl onions
• 6 large mushrooms
• 1 medium red bell pepper, cut into squares
• 1 medium yellow bell pepper, cut into squares
• 1 medium green bell pepper, cut into squares

Instructions

1. Combine olive oil, lemon juice, parsley, thyme and pepper.
2. Wrap each scallop with Prosciutto, and secure with a wooden pick.
3. Place scallop and shrimp in dish. Pour oil mixture over.
4. Cover and marinate for 2 hours.
5. Alternate scallops, vegetables and shrimp on skewers, using two scallops and two shrimp for each of the four kabobs.
6. Grill until seafood turns opaque; basting frequently, about 12 minutes, turning once.
7. Serve over long grain rice with pine nuts and lemon juice added.