Served as main course. Non-vegetarian dish.

1 lb Large Shrimp (deveined)

1 lb Fresh Sea Scallops

1 lb Large Mushrooms

17 oz Bottled Barbq Sauce

1/4 cup Honey

4 Tablespoon 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 over- night) 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.

Serves: 4

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