Per serving:
1 Leanest protein
2 condiments
3 vegetable servings
2 healthy fats
Ingredients:
1/4 cup lemon juice
2 1/2 tablespoons canola oil
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops
13 ounces of uncooked large shrimp in shells
4 ounces mushrooms,
4 cherry tomatoes – about 5 ounces
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices about 4 ounces
Directions:
Heat coals or gas grill for direct heat. Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter. Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture. Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.
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