Peel and cut onions into 0 cm lengthwise so that they are still attached at the base. Mix lime juice, fresh garlic and sesame oil. Marinate all the seafood, zucchini, mushrooms and corn rounds in this mixture 4-6 hours, turning twice. Steam carrots and onions over hot water for 4 minutes. Assemble foods on skewers so that seafoods and vegetables alternate. Make sure foods are securely skewered. (For zucchini, poke skewer through the skin.) Add 2 tbs. Calvert's Cedar Street Dill Mustard to marinade juices. Brush over skewers while grilling. Grill over medium hot barbecue (preferably hardwood) flame about 8 minutes or until browned on exterior but moist inside. Serve with additional Dill Mustard.