24 med. to lg. shrimp
36 scallops (or chicken pieces)
1 lb. bacon slices
4 to 5 sm. lemons or limes
1/4 lb. butter, melted
8-oz. jar Catalina salad dressing (or more)
2 tbsp. Worcestershire sauce
16 oz. fresh mushrooms
Sprig of fresh dill
1 tbsp. parsley
1 tsp. garlic powder
Tarragon (if using chicken)

Marinate shrimp, scallops and mushrooms in butter, dressing, dill, Worcestershire, parsley and garlic powder, overnight if possible.

Cut bacon slices to fit around shrimp. Skewer each shrimp and bacon piece with a toothpick to hold together. If there is extra bacon wrap it around the scallops as well.

Set aside marinade for use later.

Place mushrooms, shrimp, scallops, mushrooms, etc. on 6 large skewers in that order and continue until skewers are full.

Cook on a medium to high gas grill, and sprinkle with lime or lemon juice over the skewers. Immediately follow by basting with marinade, and continue to baste until bacon is cooked and crisp. Do not leave unattended and keep moist.

Serve immediately. Serves 6.