PREPARATION:

1. Spray grid with nonstick cooking spray. Prepare grill for direct cooking.
2. Place shrimp in shallow glass dish. Cut swordfish into 1-inch cubes; add to dish. Combine mustard and lemon juice in small bowl. Pour over shrimp mixture; toss lightly to coat.
3. Pierce one 12-inch metal skewer through 1 end of bacon slice. Add 1 piece shrimp. Pierce skewer through bacon slice again, wrapping bacon slice around 1 side of shrimp.
4. Add 1 piece swordfish. Pierce bacon slice again, wrapping bacon around opposite side of swordfish. Continue adding seafood and wrapping with bacon, pushing ingredients to middle of skewer until end of bacon slice is reached. Repeat with 7 more skewers. Brush any remaining mustard mixture over skewers.
5. Place skewers on grid. Grill, covered, over medium heat 8 to 10 minutes or until shrimp are opaque and swordfish flakes when tested with fork, turning halfway through grilling time. Garnish with lemon wedges and fresh herbs, if desired.