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 dried basil
1/2 teaspoon salt
3/4 pound uncooked large shrimp, peeled and deveined
1/2 pound sea scallops
1 each large green and sweet red 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

In a bowl, combine the first seven ingredients. Divide
marinade between two large resealable plastic bags. Add the
shrimp and scallops to one; place vegetables in the other bag.
Seal and turn to coat; refrigerate for 3-4 hours.
Drain shrimp and scallops; discard marinade. Drain
vegetables, reserving marinade for basting. On eight metal or
soaked wooden skewers, alternate the shrimp, scallops,
peppers and squash. Grill, uncovered, over medium heat for 6
minutes or until shrimp turn pink, turning once and basting
occasionally. Serve over rice if desired.

Yield: 4 servings.

Nutritional Analysis: One serving (2 kabobs, calculated
without rice) equals
217 calories
10 g fat (1 g saturated fat)
120 mg cholesterol
684 mg sodium
10 g carbohydrate
3 g fiber
22 g protein
Diabetic Exchanges: 3 lean meat, 2 vegetable.