Grilled Marinated Shrimp and Scallops

Delicious! Easy, elegant summer fare.

18 sea scallops
9 thin slices prosciutto ham, cut in half lengthwise
18 large shrimp, peeled and tails left on
1/2 cup Vera Jane's Extra-Virgin Olive Oil
1/2 cup fresh lemon juice
1 Tbsp grated lemon rind
1 Tbsp minced fresh parsley
1 Tbsp freshly ground black pepper
1 Tbsp minced fresh thyme or 1 tsp dried thyme

Wrap scallops with prosciutto; secure with a toothpick. Place scallops and shrimp in a shallow dish. Combine remaining ingredients and pour over shellfish. Cover and marinate, refrigerated, for 2 to 6 hours. Thread scallops and shrimp on skewers. Grill over a hot fire, basting with reserved marinade for 5 to 8 minutes (turn once during this time) or until fish is opaque. Do not overcook or fish will be tough! Makes 6 servings

Makes 6 servings

Allergy Warning: Contains shellfish