Seafood Brochettes with Chive Butter

Continuing on with the seafood theme of yesterday, this one is from Taste of Home:
(this recipe makes 12 servings)

24 med. fresh crimini* mushrooms
24 cherry tomatoes
8 bacon strips, cut into thirds
1 lb. halibut, cut into 1" pieces
1 lb. uncooked large shrimp, peeled and deveined
1 lb. sea scallops, white muscle removed
1/2 cup butter, melted

CHIVE BUTTER:
1 cup butter, melted
A big squeeze of lemon juice*
2-3 T. minced fresh chives

On 12 metal or soaked wooden skewers, alternately thread two mushrooms, two tomatoes, and two pieces of bacon with four pieces each of the fish and seafood. Brush with melted butter. Grill or (broil) for 5-7 mins. or until shrimp turn pink and scallops are opaque, turning once. Combine butter, chives, and lemon juice and pour over brochettes. Serve this outside with a crisp salad and crusty garlic bread. Bon Appetit!!

"There are two voices telling us where to invest our lives. It is risky business to follow the wrong one."

Happy Friday, and Have FUN today!!!

Love,

MM