Easy Grilled Antipasto Platter

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 16 medium scallops
• 16 medium shrimp, peeled and deveined
• 12 mushrooms (about 1-inch in diameter)
• 10 ounces bacon
• 16 asparagus spears
• 1 (6 1/2 ounce) jar artichoke hearts, rinsed
• 2 medium zucchini, sliced thinly lengthwise
• 2 small red bell peppers, cut into 1-inch strips
• lemon wedge (optional)
• 12 wooden skewers, soaked in water for 20-30 minutes

Recipe

• 1 preheat grill.
• 2 whisk together olive oil, lemon juice, rosemary, salt and pepper and set aside.
• 3 thread 4 scallops on each of 4 skewers.
• 4 thread 4 shrimp on each of 4 skewers.
• 5 thread 6 mushrooms on each of 2 more skewers.
• 6 cut bacon in half crosswise.
• 7 wrap 2 asparagus spears together with strip of bacon and secure with toothpick. repeat with remaining spears.
• 8 wrap each artichoke heart in strip of bacon and thread onto remaining 2 skewers.
• 9 place all skewers, pepper strips, zucchini slices, artichoke hearts and asparagus spears on baking sheet.
• 10 reserve 1/4 cup of lemon baste.
• 11 brush remaining baste on skewers and vegetables, coating all sides.
• 12 grill 7-12 minutes or until seafood firms up and turns opaque, vegetables are done, and bacon crisps up, turning occasionally. rotate items on grill as need to ensure even doneness.
• 13 items will be done at different times, remove to platter as they get done.
• 14 drizzle remaining lemon baste over all.
• 15 serve with lemon wedges, hot or at room temperature.