Shrimp, Salmon and Vegetable Kabobs
2 c.s long cooking vegetables
3/4 lb. fresh or frozen lg. shrimp in shells (about 16)
1/2 lb. fresh or frozen salmon fillets, 1 inch thick
1/4 c. catsup
2 tbsp.s cooking oil
2 tbsp.s soy sauce
1 tsp. prepared mustard
1/2 tsp. bottled minced garlic
1/4 tsp. pepper
2 c.s quick-cooking vegetables
QUICK COOKING VEGETABLES: Fresh pea pods; red sweet pepper, cut into 1-inch pieces; or small whole fresh mushrooms.
Drain vegetables, shrimp, and salmon, reserving marinade. Thread vegetables, shrimp, and salmon alternately on 8 to 10 inch skewers.