YIELD: 6 servings
6 (10-inch) bamboo skewers
1 cup barbecue sauce
½ cup frozen sliced peaches
1 ½ Tbsps. bourbon
6 slices bacon, cut in half and partially cooked
12 sea scallops (about 1 inch in diameter)
18 to 24 frozen sliced peaches, partiall
thawed
12 peeled, raw shrimp (16 to 20 count)
olive oil, as needed
jerk seasoning
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Soak bamboo skewers in warm water 15 minutes.
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Combine barbecue sauce, ½ cup peaches and bourbon in small sauce pan; bring to a boil. Reduce heat; simmer 8 to 10 minutes, stirring occasionally. Cool slightly. Pour into blender or food processor container. Cover; blend until smooth.
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Wrap bacon around scallops.
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Alternately thread peach slices, bacon-wrapped scallops, and shrimp on skewers. Brush lightly with oil and sprinkle with jerk seasoning, to taste.
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Grill or broil 6 to 8 minutes, turning and brushing with additional oil as needed. Brush with barbecue sauce just before removing from grill or broiler. Serve with remaining barbecue sauce.
Photo and recipe: Dole
