Southern Fruity Shrimp and Scallop Kabobs

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

1. Soak bamboo skewers in warm water 15 minutes.

2. 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.

3. Wrap bacon around scallops.

4. Alternately thread peach slices, bacon-wrapped scallops, and shrimp on skewers. Brush lightly with oil and sprinkle with jerk seasoning, to taste.

5. 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