1/2 c. Dijon style mustard
1/4 c. plus 2 tbsp. bourbon
1/4 c. soy sauce
1/2 c. firmly packed dark brown sugar
2 tsp. Worcestershire sauce
1/3 c. minced scallion

In a bowl stir together the mustard, the bourbon, the soy sauce, the brown sugar, the Worcestershire sauce and the scallion. Use the marinade to marinate shrimp or scallops, covered, at room temperature for 1 hour, or beef, chicken or pork, covered and chilled, overnight. Baste the shellfish or meat with the marinade as it is grilled. Makes about 1 1/3 cups.