Grilled shrimp and scallop kabobs

1/4 cup lemon juice
1/4 cup vegetable 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
12 uncooked large shrimp in shells
8 medium whole fresh mushrooms, (about 6 ounces)
8 cherry tomatoes
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices
Total: 25 min
Prep: 10 min
Grill: 15 min

1.Heat coals or gas grill for direct heat.
2.Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
3.Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
4.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.
Calories 220 (Calories from Fat 135); Fat 15g (Saturated 2g); Cholesterol 50mg; Sodium 310mg; Potassium 520mg; Carbohydrate 7g (Dietary Fiber 2g); Protein 14g