Seafood Kebabs

• 2 (6 oz.) pieces center-cut salmon fillet (about 2 3/4 lb.), skinned
• 12 medium shrimp (about 1/2 lb.), shelled, leaving the last joint and the tail intact
• 12 sea scallops (about 3/4 lb.), rinsed and patted dry
• 1/2 c. firmly packed dark brown sugar
• 1/2 c. fresh lemon juice
• dill sprigs for garnish
• lemon wedges (if desired)

1. In a shallow dish, let six 12-inch wooden skewers soak in water to cover for 2 hours and let them drain on paper towel.
2. Cut each salmon fillet crosswise into six 1-inch thick slices.
3. Discard any small bones and beginning with the thicker end of each slice, roll the slice into a coil.
4. Thread one of the shrimp and one scallop onto a skewer, add 2 salmon coils and add another scallop and shrimp.
5. Make 5 more kebabs with remaining shrimp, scallops and salmon coils in same manner.
6. Can be prepared and chilled for several hours.
7. In a small bowl, stir brown sugar and lemon juice. Salt and pepper the kebabs; brush with brown sugar mixture and grill over glowing coals, basting often for 4 to 5 minutes on each side until salmon just flakes and shrimp are pink and firm.
8. Brush with remaining brown sugar mix.
9. Garnish with lemon wedges and dill sprigs.

center, shrimp, brown sugar, lemon juice, dill, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1457 (may not work)