1 bunch(es) scallions, bottom ends cut in 32 pieces, remaining green chopped
1 tablespoon(s) chopped fresh sage leaves or 1 tsp dried
2 teaspoon(s) chopped fresh thyme leaves or 1 tsp dried
1 teaspoon(s) chopped fresh rosemary leaves or 1⁄2 tsp dried
16 large (about 8 oz) peeled and deveined shrimp
8 ounce(s) (1-in-thick) swordfish steak, cut in 16 chunks
16 small white mushrooms
1 can(s) (19 oz) cannellini beans, rinsed
1 large beefsteak tomato, coarsely chopped
1/2 cup(s) chopped parsley
1/2 cup(s) red onion
Heat outdoor grill. Have ready eight 10-in. or longer skewers (see Note).
Put olive oil, lemon peel and juice, and salt and pepper in a large bowl; whisk to blend. Remove and reserve 2 Tbsp. To mixture remaining in bowl, add chopped scallion greens and herbs. Add scallion pieces, shrimp, swordfish and mushrooms; stir to coat. Marinate while making the salad.
Put ingredients in a serving bowl. Add reserved Marinade/Dressing; stir gently to mix and coat.
On each skewer, alternately thread 2 each mushrooms, swordfish chunks and shrimp and 4 pieces of scallion. Grill 10 minutes, turning once, or until just cooked through. Serve with salad.