||Spicy Seafood Kebobs
1/2 lb. large (26-30 ct.) shrimp, shelled and deveined
1/2 lb. sea scallops (cut into 1 inch pieces if large)
8 slices bacon, cut into quarters
1 large red bell pepper, cut into 1 inch pieces
1 large green pepper, cut into 1 inch pieces
1 large sweet onion, cut into eighths
1/2 lb. button mushrooms, stems removed
1/2 stick butter
1 cup Red Lion Spicy Foods 20 Pepper Relish
1/4 tsp. garlic powder
8 12 inch bamboo skewers
Soak the skewers in cold water for at least 15 minutes.
Melt the butter in a heavy saucepan. Add the garlic powder and 20 Pepper Relish.
Simmer for 10 minutes.
Preheat a gas or charcoal grill.
Wrap a piece of bacon around each shrimp and scallop.
Thread a shrimp on a skewer, followed by red pepper, onion, scallop, green pepper and mushroom.
Repeat until all ingredients are used.
Place skewers on the grill, on heavy-duty aluminum foil sprayed lightly with cooking spray
or brushed lightly with oil. Baste with 1/2 of the relish/butter mixture.
Cook until the shrimp and scallops are translucent, about 14 to 18 minutes,
depending on the temperature of the grill, turning and basting halfway through cooking time.
Remove shrimp, scallops and vegetables from skewers, and serve over rice.