1/2 lb. butter
2/3 c. room-temperature beer, measured after foam subsides
6 tbsp. catsup
6 tbsp. lemon juice
1/4 c. Worcestershire sauce
6 cloves garlic, crushed
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Sm. or lg. sea scallops (about 1 1/4 lbs.)
12 oz. swordfish or halibut steak
24 med. shrimp (about 1/2 lb.), peeled & deveined
1 lemon, thinly sliced

To make marinade, melt the butter over low heat in a medium saucepan. Stir in beer, catsup, lemon juice, Worcestershire sauce, salt, garlic, salt and pepper. Cool before using.

If the scallops are large, cut them in half. Cut the swordfish or halibut into 24 cubes, about 1/2 inch across. Place the seafood in a shallow glass dish, keeping each type separate. Pour the marinade over and toss the fish gently to thoroughly coat it. Marinate in the refrigerator 4 to 6 hours, turning occasionally. Thread the shrimp, scallops, swordfish or halibut, and lemon slices on 8 (15 to 18 inch) skewers, putting 3 pieces of each on a skewer. Broil or barbecue 4 to 5 minutes in a broiler or about 6 minutes on a barbecue. Turn the skewers, brush seafood with marinade, and broil 3 to 4 minutes or barbecue 6 minutes longer. Serves 8.