Instructions: To make the Sauce: In small bowl, whisk together maple syrup, lime juice, chile pepper, basil, parsley, salt, and black pepper. Cover and store in refrigerator 1 hour or until ready to use.

Thread six 12-inch skewers with pieces of monkfish, apricot, shrimp, scallop, shrimp, apricot, and monkfish. Brush with oil. Sprinkle skewers with salt and peppercorns.

Place skewers on cooking grate. Grill 8 to 10 minutes or until scallops are opaque and shrimp are pink, turning once halfway through grilling time.

To serve, sprinkle each skewer with about 1 tablespoon sauce. Pass with remaining sauce for dipping.

This recipe yields 6 servings.

Wine Recommendation: For this elegant and special dinner, only a brut sparkling wine will do. Choose a fine one from California and the clean, tiny bubbles will let all the flavors come through.

Beer Recommendation: A mixed seafood grill is a challenge to match, but an English Porter will do the trick. Especially when its Samuel Smiths Famous Taddy Porter.

Comments: The firm and succulent monkfish makes an exceptional grill companion, especially when teamed with sweet shellfish and apricots.

Note: If using wooden skewers, soak in water thirty minutes before using so ends wont burn during grilling time.

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