|Steak sauce||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Dried basil leaves||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Scallops||2⁄3 Pound (16 medium size)|
|Shrimp||3⁄4 Pound, shelled and deveined (16 medium size)|
|Thinly sliced ham||2 Ounce|
|Thinly sliced cooked roast beef/Ham||2 Ounce|
|Eggplant strips||16 (2x1/2 inch)|
|Marinated artichoke hearts||6 1⁄2 Ounce, drained (1 Jar)|
|Marinated artichoke hearts||6 1⁄2 Ounce (1 jar)|
|Red bell pepper||1 , thickly sliced|
|Lettuce leaves||4 (for garnish)|
|Lemon wedges||4 (for garnish)|
Soak 12 (10-inch) wooden skewers in water for at least 30 minutes.
In medium bowl, combine steak sauce, lemon juice, olive oil, basil and garlic; set aside.
Thread 4 scallops onto each of 4 skewers and 4 shrimp onto each of 4 skewers; thread 6 mushrooms onto each of 2 skewers.
Cut roast beef or ham into 3x1-inch strips; wrap around eggplant strips and secure with wooden toothpick.
Wrap remaining beef or ham around artichoke hearts; thread onto remaining 2 skewers.
Place skewers, eggplant bundles and pepper slices on baking sheet; brush with steak sauce mixture.
Grill over medium heat for 7 to 10 minutes or until seafood is opaque and vegetables are tender, turning and basting several times.
Remove each item from grill as it is done; place on large lettuce-lined serving platter.
Serve garnished with lemon wedges if desired.