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Serves/Makes: 4

Ingredients:

• 8 large sea scallops
• 8 large shrimps
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 1 teaspoon parsley
• 1 teaspoon thyme
• 1 teaspoon pepper
• 4 thin Prosciutto slices
• 4 large pearl onions
• 6 large mushrooms
• 1 medium red bell pepper, cut into squares1 medium yellow bell pepper, cut into squares
• 1 medium green bell pepper, cut into squares

How to cook Barbecued Scallops, Shrimp and Veggie Kabobs:

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

This recipe for Barbecued Scallops, Shrimp and Veggie Kabobs serves/makes: 4

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Main Ingredient: Scallops
Preparation Method: Barbecue