RED LOBSTER

Peach Bourbon BBQ Shrimp and Bacon- Wrapped Scallops

THE SUGAR IN THE PEACH BOURBON BARBECUE SAUCE CARAMELIZES QUICKLY ON A

HOT GRILL, ADDING JUST ENOUGH SWEETNESS TO GO UP AGAINST THE SALT OF THE

BACON AROUND THE SCALLOPS AND THE SMOKY ESSENCE OF THE HOT COALS. BE READY

TO EAT AS SOON AS THEY COME OFF THE HOT GRILL.

Peach Bourbon Barbecue Sauce 2 cups sweet and smoky barbecue sauce

1 / 2 cup peach jam or frozen peaches, chopped and thawed 1 / 4 cup bourbon or American whiskey 24 sea scallops

12 pieces smoked bacon, halved crosswise 6 metal or bamboo skewers (if bamboo, soak in water before use) 24 large shrimp, peeled and deveined

2 teaspoons kosher salt

1 teaspoon pepper

1. Do ahead: For the Peach Bourbon Barbecue Sauce, combine the barbecue sauce and jam or chopped peaches in a small saucepan. Bring the mixture to a boil, then lower the heat and simmer for 2 minutes.

2. Add the bourbon to the pan and raise the heat. Tip the pan to the side to let the bourbon catch the flame. Shake the pan until the flames die out. Flaming the sauce will burn out the alcohol but leave the flavor of the bourbon. Set the sauce aside.

3. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

4. Wrap each scallop in a piece of bacon.

5. Run a skewer through the shellfish, starting with a shrimp and alternating with the scallops. Each skewer should have 4 scallops and 4 shrimp. Season the shellfish with the salt and pepper.