Makes: 4 servings
Prep Time: 50 minutes
Cook Time: 15 minutes

Kabobs of Salmon Spirals and Shellfish

Ingredients:

3/4 pound salmon fillets, skinned
4 sprigs fresh dillweed
1 medium zucchini
1 medium-sized yellow bell pepper
1/2 pound sea scallops for medium shrimp
1/3 cup lime juice
1 tablespoon Dijon mustard
1 teaspoon chopped fresh dillweed

Cucumber Dill Sauce:

1/4 cup fat-free mayonnaise
1/4 cup plain yogurt
1/4 cup bottled Lemon Butter Dill Cooking Sauce (available at most supermarket seafood counters)
1/2 cup finely chopped, peeled and seeded cucumber
2 tablespoons chopped fresh parsley

Directions:

1. Cut salmon into strips 5" x 1 1/2".
2. Place a sprig of dillweed on each strip.
3. Curl each salmon strip to form a spiral; secure with a toothpick and set aside.
4. Cut zucchini in half lengthwise, then cut diagonally into 1/2" pieces; set aside.
5. Cut pepper into quarters; remove seeds and stem. Cut each piece in half.
6. Thread one salmon spiral (remove toothpicks) alternating with scallops and/or shrimp, zucchini and peppers onto 4 skewers.
7. Place skewers in a large shallow dish.
8. Combine lime juice and the next three ingredients; mix well and pour over kabobs.
9. Cover and refrigerate 30 minutes.
10. Remove kabobs from marinade; discard marinade.
11. Coat grill rack with vegetable cooking spray.
12. Preheat the grill to medium heat.
13. Place kabobs on grill 4 to 5 inches from hot coals.
14. Grill, turning once, just until scallops are milky and opaque, and salmon begins to flake when tested with a fork, about 4 to 5 minutes on each side.

Cucumber Dill Sauce:

1. Combine ingredients and chill until serving time.
2. To serve, spread 1/4 of the cucumber sauce onto individual serving plate and place kabob on top of sauce.