Shrimp and Swordfish Kabobs


2 lbs. fresh shrimp
2 lbs. fresh swordfish, cubed
Cherry tomatoes
1 lb. fresh mushrooms
2 onions, quartered
Green peppers, cut into chunks

1 cup dry white wine
3 tbs. whole grain mustard
1/4 cup brown sugar
1/4 cup vinegar
Freshly ground black pepper
Fresh ginger root, minced


Combine marinade ingredients and marinate the swordfish overnight. On kabob skewers, alternate as follows: swordfish, cherry tomatoes, onions, green peppers, shrimp and mushrooms. Place on grill and cook until shrimp turns bright pink and swordfish is done. (Approx. 10-15 minutes). Use mesquite chips on grill for best results. Serve over a bed of rice.

Serves 6.