Servings: 4

Ingredients:
1/2 lb Scallops
1/2 lb Swordfish, cut into 1-inch chunks
1/2 lb large Shrimp
1 zucchini
1 summer squash
1/4 cup olive oil
1-1/2 lemons, juiced
1 Tbsp Worcestershire sauce
2 cloves garlic, finely chopped
2 Tbsp fresh cilantro or basil, chopped
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 pt cherry tomatoes
skewers

Directions:
1. Cut the zucchini and summer squash into 1/4-inch rounds. Set aside.
2. In a large bowl, combine the oil, lemon juice, Worcestershire sauce, garlic, cilantro or basil, salt, and pepper. Mix well.
3. Add the shrimp, swordfish, scallops, squash, zucchini, and tomatoes, tossing to coat with the marinade.
4. Cover bowl with plastic and let sit in the refrigerator for 30 minutes.
5. Preheat grill or broiler.
6. Remove shrimp, fish, scallops, zucchini, squash and cherry tomatoes from the marinade and thread onto skewers. Reserve marinade for basting.
7. Grill or broil the Kabobs, basting with some of the reserved marinade, until the shrimp turn pink, the scallops are opaque, and the fish are done to taste, about 2-3 minutes per side. Serve immediately.

Notes:
You can substitute any firm fish steaks for the
swordfish (including Mahi and Halibut) in this recipe.