Grilled Bacon Wrapped Shark &

Scallop Kebabs with Jack Daniel's Glaze

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1lb Shark, cut into 2oz chunks
1 lb Jumbo scallops (U10)
¼ cup BBQ seasoning
2 tbsp. cilantro, chopped
1 tbsp. Sage, chopped
1 Orange, segmented and juiced
¼ cup Butter
2 Shallots, chopped
2 tbsp Garlic
¼ cup Brown sugar
2 tbsp Honey
4 oz Jack Daniels

16 slices bacon, precooked

Cut shark meat into 2 inch chunks approximately 2 oz each.
In a bowl combine, shark chunks, scallops, bbq seasoning, cilantro, sage and orange juice. Mix gently to coat and let stand for 15 minutes.

Meanwhile in a small saucepot melt the butter over medium high heat. Add the shallots and garlic and sauté for 2 to 3 minutes until tender. Add the brown sugar, honey and Jack Daniel's and bring to a boil. Reduce heat too low and simmer for 10 minutes. Remove from heat and let cool slightly.

Wrap each scallop and each chunk of shark meat with a slice of partially cooked bacon and skewer alternating scallop and shark onto metal or bamboo skewers. Two of each per skewer.

Grill for 4 to 5 minutes per side until just cooked through basting with reserved Jack Daniel's sauce.

Serves 4