Ingredients:

nonstick cooking spray
1 lb raw large shrimp, peeled and deveined
10 oz skinless swordfish or halibut steaks, cut  1-inch thick
1 ¾ tbsp honey mustard
1 ½ tsp fresh lemon juice
8 metal skewers (12 inches long)
8 slices bacon ( regular slice, not thick )
lemon wedges

Directions:

Spray room temperature barbecue grid with nonstick cooking spray. Prepare barbecue grill for direct cooking.

Place shrimp in shallow glass dish. Cut swordfish into 1-inch cubes on cutting board; add to shrimp in dish.

Combine honey mustard and lemon juice in small bowl . Pour over shrimp mixture; toss lightly to coat.

To assemble skewers, pierce skewer through 1 end of bacon slice. Add 1 piece shrimp. Pierce skewer through bacon slice again, wrapping bacon slice around 1 side of shrimp.

Add 1 piece swordfish, piece bacon slice again, wrapping bacon around opposite side of swordfish. Continue adding seafood and wrapping  with bacon, pushing ingredients to middle of skewer until end of bacon slice is reached. Repeat with remaining skewers. Brush any remaining mustard mixture over skewers.

Place skewers on grid. Grill skewers, on covered grill, over medium grill 10- 15 minutes or until shrimp are opaque and swordfish flakes easily when tested with fork , turning halfway through  grilling time. Serve with lemon wedges.