Makes 4 kabobs.

1/2 cup olive oil
1/2 cup lemon juice
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon pepper
8 sea scallops
4 thin Prosciutto slices
8 large shrimp
4 large pearl onions
6 large mushrooms
1 medium red bell pepper, cut into squares
1 medium yellow bell pepper, cut into squares
1 medium green bell pepper, cut into squares

Combine olive oil, lemon juice, parsley, thyme and pepper. Wrap each scallop with Prosciutto, and secure with a wooden pick. Place scallop and shrimp in dish. Pour oil mixture over. Cover and marinate for 2 hours.

Alternate scallops, vegetables and shrimp on skewers, using two scallops and two shrimp for each of the four kabobs. Grill until seafood turns opaque; basting frequently, about 12 minutes, turning once. Serve over long grain rice with pine nuts and lemon juice added.