Instructions: Combine mustard, corn oil, rice wine and honey in bowl; mix well. Rub swordfish with olive oil; sprinkle with salt and pepper. Rub shrimp with 1 ounce barbecue sauce. Arrange swordfish in 1 end of broiler pan;

arrange shrimp in other end of broiler pan. Place sliced onion between seafood. Place on top rack of broiler preheated to 450 degrees. Broil for 4 minutes on each side. Spoon honey-mustard on I side of serving plate; place onions on other side of plate. Arrange swordfish in honey-mustard; arrange shrimp on onions. Drizzle shrimp with remaining 1/2 ounce barbecue sauce.

Garnish with parsley sprigs.

JoAnns note: Chef Bob, as I know him, is no longer at Kokomos in the Mirage. He has been assigned to head all the kitchens at Treasure Island in Las Vegas. He is a wonderfully creative chef who has prepared

glorious feasts for our family.

NOTES :
Restaurant (see JoAnns note at end) Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas NV

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