1 lb. lg. shrimp (shelled and deveined)
6 slices lean bacon
1 lb. sea scallops
1 stick butter
Juice of 1/2 lemon
1 tbsp. dill
Salt and pepper
6 lg. mushrooms

Cut bacon slices in half and wrap half strip around each scallop. Melt butter and add lemon and dill. Season with salt and pepper. On each of 4, 12 to 16 inch skewers, spear first shrimp, next mushroom half, then wrapped scallop. Repeat, ending with shrimp.

Prepare barbecue. Brush each skewer with melted butter mixture and place over hot coals. Grill, turning once or twice until shrimp turns pink and scallops are opaque. Baste frequently with butter.