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Lemon Pepper Shrimp, Scallops and Veggie Kabobs



  • 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


  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.

Makes 4 kabobs.


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