Barbecued Seafood Kabobs

1 pound of large shrimp, shelled and deveined
1 pound of sea scallop
8 ounces of medium sized mushrooms
8 ounces of cherry tomatoes
1 onion, cut into 2 inch chunks
2 bell peppers, red, green and or yellow
1 bottle, 16 oz. barbecue sauce
4 tablespoons Dijon mustard
1/4 cup of honey

Combine the barbecue sauce, mustard and honey and blend well. Set aside. Separate the onion chunks into pieces one or two layers thick so they don't take up a lot of space on the skewers and cook faster.

Thread ingredients onto bamboo skewers, alternating shrimp, onion, mushroom, onion, scallop, pepper, shrimp, etc.

Spoon sauce over kabobs and refrigerate for at least 30 minutes.

Preheat a grill.

Grill over medium-high coals, turning frequently until seafood has cooked, about 8-10 minutes. Baste frequently with sauce during cooking. Serve over rice.

Serves 4.