| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Fruits |
|
Appetizers, Bar-b-q, Seafood, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Large Shrimp (deveined) |
| 1 |
lb |
Freah Sea Scallops |
| 1 |
lb |
Large Mushrooms |
| 17 |
oz |
Bottled Bar-B-Q Sauce |
| 1/4 |
c |
Honey |
| 4 |
tb |
Stone Ground Dijion Mustard |
| 8 |
|
Wooden Skewers |
| 2 |
lb |
Fresh Fruit (as garnish) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”