By Steve Black
As I got ready to cook some Mesquite Grilled Shrimp and Sea Scallops, I realized that I needed to cook some bacon to make some BLT bagel sandwiches for the beach on Sunday. My fire was ready and I threw the skewers on one side and bacon on the other. I then started to brush the scallops and shrimp with the freshly grilled strips of bacon and it was fantastic. So here is the recipe:
Mesquite Grilled Shrimp & Scallops
24 ea. U-12 Shrimp, peeled, de-veined, Tail off
24 ea. Dry Pack Sea Scallops,(Dry Pack are scallops that have not been treated with any water and preservatives, changing the quality and flavor. Always ask for Dry Pack)
1 clove Garlic finely chopped
1 ea. finely chopped Shallot
¼ cup Gerard's Italian Dressing
½ tbsp. Old Bay Seasoning
Dash Red Chili Pepper Flakes
1 tbsp. chopped fresh Basil & Chives
Fresh ground Black Pepper
6 ea. Thick Bacon Slices, cut in half
Mix all ingredients together with shrimp & scallops and let marry for at least one hour. Skewer shrimp and scallops on two parallel wooden skewers. This will keep your shellfish from spinning on the skewer during cooking.
Make sure your grill is hot, scraped clean and sprayed liberally with Pam non-stick grilling spray. Place skewers on one side of the fire and the bacon on the other side. Cook the shrimp & scallops for 3 minutes, then turn over and cook for another 3 minutes. The bacon will need more attention and constant turning to keep from burning. As the bacon renders, pick up the pieces with a pair of tongs and brush the shellfish with the bacon fat.
Cook the scallops and shrimp until they are still a bit undercooked in the center. Place on a plate, top with the cooked bacon and finish with a side of vinaigrette mixed salad greens.