1 Pound Large Shrimp (deveined) 1 Pound Fresh Sea Scallops 1 Pound Large Mushrooms 17 Ounce Bottled Bar-B-Q Sauce 1/4 Cup Honey 4 teaspoons Stone Ground Dijon Mustard 8 wooden Skewers 2 pounds of 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 Smokey flavor. Garnish with fresh fruit. Servings: 4
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