Ingredients
1/3 cup olive oil
1/3 cup lemon juice
1 Tbsp minced parsley
1 Tbsp minced thyme
1 Tbsp lemon zest
1 Tbsp ground black pepper
8 large scallops
4 prosciutto slices
8 large shrimp, raw but shelled and deveined
4 pattypan squash
4 large pearl onions
6 large mushrooms
1 medium red pepper
1 medium yellow pepper
1 long Japanese eggplant
1 medium green pepper
Preparation
Combine first 6 ingredients in a small bowl and mix thoroughly. Wrap each scallop with half (lengthwise) slice of prosciutto and secure with a toothpick. Place the scallops and shrimp in the oil mixture. Cover and marinate in the fridge for 2 hours.
Parboil squash in boiling water for about 6 minutes, transfer to colander, and add onions to water and boil for 5 minutes. Drain.
Thread all veies on skewers. Skewer seafood separately, reserving marinade.
Oil the grill cook kebabs until seafood turns opaque, about 8-10 minutes on medium heat, turning once. Brush food with marinade before serving.
