1 lb large shrimp (deveined)
1 lb freah sea scallops
1 lb large mushrooms
17 oz bottled bar-b-q sauce
1/4 cup honey
4 tablespoon stone ground dijion mustard
8 each 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 shrinp, 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, turing frequently to prevent buring. Baste with marinade and use a covered grill to insure snokey flavor. Garnish with fresh fruit.
