Grilled Antipasto

This grilled antipasto is delicious to serve up on a hot summer day. Ingredients needed: 1/4 cup of lemon juice, 2/3 cup of A.1.® Steak Sauce, 2 Tbs. of olive oil, 1 tsp. of dried basil leaves, 2 cloves of minced garlic, 16 medium scallops, 16 medium shrimp, shelled and deveined, 12 mushrooms, 2 oz. of thinly sliced cooked ham, or roast beef, 16 eggplant strips, 1 6-1/2 oz. jar of marinated artichoke hearts, drained, 1 red bell pepper, thickly sliced, lettuce leaves for garnish, skewers for grilling.  Preparations are as follows: Prepare barbecue grill. In a medium bowl, combine steak sauce, lemon juice, olive oil, basil and garlic; set aside. Thread 4 scallops onto each of 4 skewers. Thread 4 shrimp onto each of 4 skewers. Thread 6 mushrooms onto each of 2 skewers. Cut ham or roast into 3x1-inch strips; wrap 1 strip around each eggplant strip and secure with a wooden tooth pick. Wrap remaining ham or beef  around artichoke hearts; thread onto remaining 2 skewers. Place skewers, eggplant bundles, and pepper slices onto a baking sheet; brush with steak sauce mixture. Grill over medium heat for 7-10 minutes or until seafood is opaque and vegetables are tender, turning and basting several times. Remove each item from grill as it is done, and place onto lettuce lined serving plate. Enjoy.