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1 pound large shrimp, deveined
1 pound fresh sea scallops
1 pound large mushrooms
17 ounces bottled barbeque sauce
1/4 cup honey
4 tablespoons stone ground dijon mustard
8 wooden skewers
2 pounds fresh fruit (as garnish)
1. Combine barbeque sauce, honey, and mustard in a bowl; mix well.
2. Thread alternating groups of shrimp, sea scallops, and mushrooms on the skewers. Place in a baking pan.
3. Spoon marinade over kabobs; refrigerate for 12 hours or overnight.
4. 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.)
6. Remove kabobs from grill and place on serving dish. Garnish with fresh fruit.
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