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Herbed Seafood Skewers

"I've made these well-seasoned kabobs many times, even over an open fire," says Sharon Downs of Williston, Vermont. "They attracted the neighboring campers."

4 ServingsPrep: 30 min. + marinating Grill: 10 min.

Ingredients

1/4 cup canola oil
1/4 cup lemon juice
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon dried basil
3/4 pound uncooked large shrimp, peeled and deveined
1/2 pound sea scallops
1 large sweet yellow pepper, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/4-inch slices
1 small yellow summer squash, cut into 1/4-inch slices
Hot cooked rice, optional

Directions

In a large bowl, combine the first seven ingredients. Divide marinade
between two large resealable plastic bags. Add shrimp and scallops
to one bag; place vegetables in the other bag. Seal bags and turn to
coat; refrigerate for 1-2 hours.
Drain and discard marinade from seafood marinade. Drain vegetables,
reserving marinade for basting. On eight metal or soaked wooden
skewers, alternately thread the shrimp, scallops and vegetables.
Using long-handled tongs, moisten a paper towel with cooking oil and

2 of 2

Herbed Seafood Skewers (continued)

Directions (continued)

lightly coat the grill rack. Grill, covered, over medium heat or
broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink
and scallops are firm and opaque, turning and basting occasionally
with reserved marinade. Serve with rice if desired. Yield: 4
servings.

Nutrition Facts: 2 skewers (calculated without rice) equals 217 calories, 10 g fat (1 g saturated fat), 120 mg cholesterol, 684 mg sodium, 10 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.