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)

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.