Expand your grill-abilities with seafood. These kabobs combine shrimp, scallops, and mushrooms, marinated in barbecue sauce. One change from grilling meats: lightly oil the grill to prevent sticking (seafood has much less natural fat than meats).
- Honey - 3/4 cup
- Natural Stone Ground Mustard - 1/4 cup
- K.C. Masterpiece barbecue sauce - one 32-ounce bottle
- Shrimp - 2 pounds, jumbo, peeled and deveined
- Sea Scallops - 1/2 pound, large
- Button mushrooms - 1 pound, whole
Combine the honey, mustard, and barbecue sauce. Beginning and ending with shrimp, alternate the shrimp, scallops, and mushrooms on metal or wooden skewers (if using wood, soak in water for 15 minutes before using to prevent burning). Place the loaded skewers in a flat shallow dish and cover with the marinade. Refrigerate, covered with plastic wrap, 12 hours to overnight.
Before placing the skewers on the grill, make sure the seafood and mushrooms are well-coated with marinade. Lightly grease the grill to prevent sticking, then cook the kabobs 7 to 8 minutes directly over medium-hot coals. Turn the kabobs a couple of times during cooking, and baste with additional marinade. Test for doneness with tongs; when the seafood has firmed up, remove the skewers from the grill and serve.