An hour before you plan to assemble the shish kabobs, soak 26 bamboo skewers in water.
Prep your ingredients. Microwave the pearl onions (unless frozen first) on high for 1 minute to soften slightly. Cut the halibut into 24 approximately 1 inch pieces. Wash the cherry tomatoes and mushrooms. Remove the muscle from the scallops and peel/devein the shrimp as needed.
When skewers have soaked, assemble your kabobs as follows using two skewers per kabob, slip on 1 shrimp, 1 onion, 1 scallop, 1 tomato, 1 halibut piece, 1 mushroom, 1 halibut piece, 1 tomato, 1 scallop, 1 shrimp. Or any order that moves you. Repeat for the remaining 11 kabobs.
Drizzle the seafood and vegetables on the kabobs with olive oil and lemon, then sprinkle with the herbs. Generously salt and pepper.
Grill for about 5 minutes per side, depending on grill temperature and your taste.
Remove and serve immediately. Optionally garnish by sprinkling with chopped parsley.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.