Southern Fruity Shrimp and Scallop Kabobs

Yield: 6 servings.

6 10" bamboo skewers

1 cup barbecue sauce

½ cup Dole® Frozen Sliced Peaches

1½ Tbsp. bourbon

6 slices bacon, cut in half and partially cooked

12 sea scallops (about 1" diameter)

18-24 Dole Frozen Sliced Peaches, partially thawed

12 peeled, raw shrimp (16 to 20 count)

as needed, olive oil

as needed, jerk seasoning

Soak bamboo skewers in warm water for 15 minutes. Combine barbecue sauce, ½ cup peaches and bourbon in small sauce pan. Bring to a boil. Reduce heat; simmer 8-10 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.