Shrimp and Chicken Brochette

• 24 each shrimp large, peeled and deveined
• 1 pound chicken breast halves, boneless, skinless cut into 1.5 inch cubes
• 2 each sweet red bell peppers cut into 1.5 inch cubes
• 1 each zucchini medium, halved lengthwise, cut into 1.5 inch cubes
• 1/2 cup dijon mustard
• 1/2 cup apple juice
• 1 tablespoon soy sauce, tamari
• 2 each garlic cloves minced

1. In large bowl, combine shrimp, chicken, peppers and zucchini.
2. In small bowl, blend mustard, apple juice, soy sauce and garlic; reserve 13 cup mustard mixture.
3. Pour remaining mustard mixture over chicken mixture; cover and marinate at least 2 hours in refrigerator.
4. Alternately thread shrimp, chicken, pepper and zucchini onto 12 10-inch skewers.
5. Grill or broil skewers until shrimp and chicken are done, about 8 -10 minutes, brushing with marinade and turning occasionally.
6. Heat reserved mustard mixture.
7. Arrange skewers on serving platter; drizzle with heated mustard mixture.

shrimp, chicken, sweet red bell peppers, zucchini, dijon mustard, apple juice, soy sauce, garlic

Taken from recipeland.com/recipe/v/shrimp-chicken-brochette-36585 (may not work)