Seafood Kebabs

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.

Cut each salmon fillet crosswise into six 1-inch thick slices.

Discard any small bones and beginning with the thicker end of each slice, roll the slice into a coil.

Thread one of the shrimp and one scallop onto a skewer, add 2 salmon coils and add another scallop and shrimp.

Make 5 more kebabs with remaining shrimp, scallops and salmon coils in same manner.

Can be prepared and chilled for several hours.

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.

Brush with remaining brown sugar mix.

Garnish with lemon wedges and dill sprigs.