8 ounces large ocean scallops 8 ounces medium sized shrimp 8 ounces 1 inch cubes grouper or halibut fillet 1/3 cup fresh lime juice 1 large clove garlic minced 1 tablespoon oriental sesame oil small fresh zucchini cut into 1/2 inch slices fresh button mushrooms 2 ears corn husked and cut into 1/2 inch rounds 2 carrots peeled and cut into 1/2 inch diagonal strips 2 medium purple onions Peel and cut onions into 1/6 inch lengthwise so that they are still attached at the base. Mix lime juice, fresh garlic and sesame oil. Marinate all the seafood, zucchini, mushrooms and corn rounds in this mixture 4 6 hours, turning twice. Steam carrots and onions over hot water for 4 minutes. Assemble foods on skewers so that seafoods and vegetables alternate. Make sure foods are securely skewered. (For zucchini, poke skewer through the skin.) Add 2 tbs. Calvert's Cedar Street Dill Mustard to marinade juices. Brush over skewers while grilling. Grill over medium hot barbecue (preferably hardwood) flame about 8 minutes or until browned on exterior but moist inside. Serve with additional Dill Mustard.
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