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 is pink and firm.
Originally Submitted
12/25/2012
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