24 (1 inch) beef tenderloins
12 cherry tomatoes
12 med. size mushrooms
12 med. or lg. shrimp, uncooked and peeled
12 lg. scallops
6 to 8 slices partially cooked bacon
12 slices or cubed zucchini

SAUCE:

1/2 c. molasses
1 tsp. lemon juice
1 tbsp. vinegar
1/2 c. soy sauce
1/8 tsp. ginger, ground
2 cloves garlic, minced
1/8 tsp. pepper
1/2 c. water

Mix together the ingredients for the sauce and set aside. Boil scallops in water for 2 to 3 minutes. Wrap each scallop in 1/2 slice of bacon. Skewer with a toothpick. Arrange vegetables, seafood, and meat on 6 skewers. Line in cake or roasting pan. Pour marinade over, cover, and refrigerate for 1 to 2 hours. Grill over medium hot coals about 20 minutes or until shrimp is pink and vegetables are tender, frequently brushing all sides with marinade. Serve over hot rice.