Herbed Seafood Skewers

• 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

1. 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.
2. 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.
3. Using long-handled tongs, moisten a paper towel with cooking oil and 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.

canola oil, lemon juice, garlic, oregano, chicken bouillon granules, salt, basil, shrimp, scallops, sweet yellow pepper, green pepper, zucchini, rice

Taken from www.tasteofhome.com/recipes/herbed-seafood-skewers/ (may not work)