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Lemon Pepper Shrimp, Scallops and Veggie Kabobs



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  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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