1-1/2 tablespoons bourbon

6 slices bacon, cut in half and partially cooked

12 sea scallops (about 1-inch diameter)

18 to 24 Dole® Fresh Frozen sliced peaches, partially thawed

12 peeled, raw shrimp (16 to 20 count)

Olive oil

Jerk seasoning

 

Soak bamboo skewers in warm water 15 minutes. Combine barbecue sauce, 1/2 cup peaches, and bourbon in small sauce pan; bring to boil. Reduce heat; simmer 8 to 10 minutes, stirring occasionally. Cool slightly. Pour into blender or food processor container. Cover; blend until smooth. Wrap bacon around scallops. Alternately thread peach slices, bacon-wrapped scallops and shrimp on skewers. Brush lightly with oil and sprinkle with jerk seasoning, to taste. 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.

 

Makes 6 servings.

 

Recipe from Dole Foodservice Newsletter Summer 2010

For more recipes visit: www.dolefoodservice.com