2 c. long-cooking vegetables (whole tiny new potatoes, halves; zucchini, cut into 1/2 inch slices; OR baby corn on the cob)
3/4 lb. fresh OR frozen lg. shrimp in shells (about 16)
1/2 lb. fresh OR frozen salmon fillet, 1 inch thick

In medium saucepan cook long-cooking vegetables in small amount of boiling water until neatly tender. (Allow 12 to 15 minutes for new potatoes; 3 to 4 minutes for baby corn; and 1 to 2 minutes for zucchini.) Drain and cool.

Meanwhile, thaw shrimp and salmon, if frozen. Peel and devein shrimp. Cut salmon into 1 inch pieces.

1/4 c. wine vinegar
1/4 c. catsup
2 tbsp. cooking oil
2 tbsp. soy sauce
1 tsp. prepared mustard
1/2 tsp. bottle minced garlic
1/4 tsp. pepper

For marinade, in small mixing bowl, stir together ingredients above.

2 c. quick-cooking vegetables (fresh pea pods; red sweet pepper, cut into 1 inch pieces; OR sm. whole fresh mushrooms)

Place long-cooking vegetables, seafood, quick cooking vegetables and marinade in a plastic bag in a shallow pan. Marinate in refrigerator for 2 to 4 hours, turning once.

Drain vegetables and seafood, reserving marinade. Thread vegetables and seafood alternately on 8 to 10 inch skewers.

Brush grill rack with oil. Grill kabobs on uncovered grill over HOT coals for 10 to 12 minutes or until shrimp turn pink and salmon flakes with a fork. Turn and brush with reserved marinade frequently.

This isn't as much work as it might seem - preparation can be done 2 to 4 hours ahead of time. It's a delicious and elegant dinner (great for vegetarians!) and fun to eat!