Seafood Kebabs

Directions

1. 1
   In a shallow dish, let six 12-inch wooden skewers soak in water to cover for 2 hours and let them drain on paper towel.
2. 2
   Cut each salmon fillet crosswise into six 1-inch thick slices.
3. 3
   Discard any small bones and beginning with the thicker end of each slice, roll the slice into a coil.
4. 4
   Thread one of the shrimp and one scallop onto a skewer, add 2 salmon coils and add another scallop and shrimp.
5. 5
   Make 5 more kebabs with remaining shrimp, scallops and salmon coils in same manner.
6. 6
   Can be prepared and chilled for several hours.
7. 7
   In a small bowl, stir brown sugar and lemon juice. Salt and pepper the kebabs; brush with brown sugar mixture and grill over glowing coals, basting often for 4 to 5 minutes on each side until salmon just flakes and shrimp are pink and firm.
8. 8
   Brush with remaining brown sugar mix.
9. 9
   Garnish with lemon wedges and dill sprigs.