Shrimp and Scallop Kabobs with Bourbon Glaze
Shrimp and Scallops
12ea. U15 Shrimp
12ea. Large Diver Scallops
Kosher Salt and Fresh Black Pepper
Bamboo Skewers
2T. Fresh Basil Leaves Chopped
2T. Olive Oil
METHOD: Peel and clean shrimp leaving tails attached. Remove the feet from the scallops and rinse under cold water and drain. Skewer shrimp and scallops alternating as you go. Mix olive oil and basil and pour over skewers so that the shrimp and scallops are coated evenly. Season with salt and pepper. Allow to marinate until grill is ready.
When the grill is hot cook the skewers until the shrimp begin to turn orange then coat with the bourbon mixture and finish cooking. Be careful not to overcook the shrimp and scallops. They can turn into rubber rather fast.
Bourbon Glaze
1# Brown Sugar
1T. Dry Mustard
6ea. Garlic Cloves, Minced
1⁄2 t. All Spice
1⁄2 t. Cumin
2T. Salt
1t. Black Pepper
2T. Franks Red Hot Hot Sauce
1T. Worcestershire
1c. Bourbon
1⁄2 c. Red Wine
METHOD: Combine ingredients in sauce pot and heat until all ingredients are melted and incorporated into a smooth sauce.