1 lb. skinless salmon fillet
12 jumbo shrimp
12 jumbo sea scallops
1/4 c. ketchup
2 tsp. lime juice
1/2 tsp. chili powder
1/4 tsp. hot pepper sauce
Salt
2 tbsp. minced fresh basil
1/4 c. Dijon mustard
1 tbsp. minced fresh dill
1 tbsp. lemon juice
Olive oil

Cut salmon fillet crosswise into six strips. Shell and devein shrimp, leaving tail part of shell on. Rinse salmon, shrimp and scallops and pat dry.

Mix ketchup, lime juice, chili powder, hot pepper sauce and 1/2 tsp. salt; add shrimp and toss to coat. Spray rack in large broiling pan with cooking spray and place shrimp on rack.

Make slit in middle of each scallop; fill with basil. Sprinkle scallops with 1/2 tsp. salt; place on rack with shrimp.

Mix mustard, dill and lemon juice. Thread salmon onto 6 - 8 inch wooden skewers; brush with mustard mixture and place on same rack.

Drizzle seafood with 2 tsp. olive oil; broil 3 minutes; turn and drizzle with 2 more tsp. olive oil. Broil 3 minutes longer, or until shrimp are tender, scallops turn opaque and salmon flakes. 6 servings.