Grilled Seafood Kabobs
Rec.food.recipes/Fred Towner (1999)
Yield: 4 servings

1 lb large shrimp (deveined)
1 lb fresh sea scallops
1 lb large mushrooms
17 oz bottled bar-b-q sauce
1/4 cup honey
4 tbsp stone ground Dijon mustard
8 wooden skewers
2 lb fresh fruit (as garnish)

Combine the bar-b-q sauce, honey and mustard in a bowl and mix well. Place alternating groups of shrimp, sea scallops and mushrooms on the skewers. Place completed kabobs in a baking pan. Spoon the marinade over the kabobs and allow to set for 12 hours (or overnight) in the refrigerator. Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turning frequently to prevent burning. Baste with marinade and use a covered grill to insure smoky flavor. Garnish with fresh fruit.