Seafood Kabobs

1 lb. raw large shrimp, peeled and cleaned.

10 ounces skinless swordfish or halibut steaks, cut 1 inch thick.

8 slices bacon, regular slice. Not thick.

Before preparing barbecue grill for direct cooking, spray grid with non-stick cooking spray.

Preparing Kabobs

Cut swordfish into 1 inch cubes, add to shrimp. Coat with your favorite Fisherman's All Natural Seasoned Breading Mix.

Pierce skewer through one end of bacon slice. Add 1 piece shrimp. Pierce skewer through bacon slice, wrapping bacon slice around one side of shrimp. Add one piece swordfish and pierce bacon around opposite side. Continue adding seafood and wrapping with bacon to middle of skewer until end of bacon slice is reached.

Cooking Kabobs

Place skewers on grid. Grill over medium coals 8-10 minutes or until shrimp is opaque and swordfish flakes easily when tested with fork, turning halfway through grilling time.