2 c. olive oil
1/2 c. fresh lemon juice
2 T. fresh dill, chopped
1/8 c. fresh horseradish
1/8 c. Dijon mustard
salt and freshly ground black pepper, to taste
1 lb. fresh tuna
1 lb. fresh swordfish
1 lb. lg. shrimp, peeled, and deveined
20 long bamboo skewers

Make 2 marinades as follows:

Place 1 c. of the olive oil and 1/4 c. of lemon juice in each of 2
bowls.

Add the dill to the first bowl, and the horseradish and mustard to
the other.

Add salt and pepper to both marinades.

Cut the tuna and swordfish into 1/2×1/2×2″ pieces.

Place the swordfish in the horseradish-mustard
marinade, and the shrimp and tuna in the dill marinade, for about 30
mins.

While the seafood marinates, soak the bamboo skewers in cold water.

Thread the seafood on the skewers, alternating fish, and beginning
and ending with a shrimp.

Grill over hot coals for about 2 mins., turning occasionally.