Shrimp-And-Bass Spear-It - cooking recipe

Ingredients

12 large shrimp
4 slices lean bacon
2 lb. bass fillets, cut in 1-inch strips
1/2 c. butter (1 stick)
juice of 1/2 lemon
1 Tbsp. minced fresh dill
salt and freshly ground pepper
6 large mushrooms, halved
dill sprigs (garnish)

Preparation

Shell and devein shrimp.
Leave tails on.
Roll fish strips. Cut bacon slices in half and wrap half strip around each fillet strip roll.
Melt butter and add lemon juice and minced dill. Season to taste with salt and pepper.
On each of four 12 to 16-inch skewers, spear first shrimp, next mushroom half, then wrapped fish.
Repeat, ending with shrimp.