Red Lobster Peach Bourbon BBQ Shrimp & Bacon Wrapped Scallops
Source: Michael LaDuke Senior Executive Chef for Red Lobster
24 each 26-30 count peeled shrimp
24 each scallops
4 each Bamboo skewers (soaked in water for 10 - 15 minutes) for shrimp
4 each two-prong metal skewer for scallops
24 slicesof Bacon
Salt and pepper to taste
Peach Bourbon BBQ sauce (see below)
Peach Bourbon BBQ Sauce
2 cups of your favorite BBQ sauce
1/4 cup ripe fresh or frozen peaches (peeled, seeded and chopped), or substitute peach preserves
2 1/2 Tbsp Bourbon
Make the Skewers: Place shrimp next to each other on a bamboo skewer, leaving room on either end. Make sure to cover the end of the skewer with foil so it doesn't burn. Wrap one piece of bacon around each scallop and place scallops on a two-pronged skewer so they don't turn.
Grill the Seafood: Brush both sides of the shrimp and scallops with olive oil and season with salt and pepper
Place the shrimp and scallops on a medium hot grill. Keep an eye on them because they will cook quickly and you don't want to burn them.Grill shrimp and scallops for approximately 2-3 minutes per side. Take them off the grill when they are about 80 percent done. Add the Peach Bourbon BBQ sauce during the last moments of cooking or when the cooking is complete for added flavor.
Peach Bourbon BBQ Sauce: Combine all ingredients in a small sauce pan.Bring to a simmer while stirring for 8-10 minutes, allowing the alcohol to cook down. Cool and blend in a food processor or blender until smooth.