Grilled Shrimp & Scallop Kabobs with Brown Sugar Bourbon


  • 1 cup Kelchner’s Brown Sugar Bourbon
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ pound sea scallops
  • 12 uncooked large shrimp in shells
  • Optional:
    • 8 medium whole fresh mushrooms, cut into 1-inch slices
    • 8 cherry tomatoes, cut into 1-inch slices
    • 1 medium zucchini, cut into 1-inch slices


Heat coals or gas grill for direct heat. Cut scallops in half if over 1 inch in diameter. Thread scallops, shrimp, optional mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with Kelchner’s Brown Sugar Bourbon. Season with salt & pepper to taste. Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with Brown Sugar Bourbon and turning once, until scallops are white and shrimp are pink and firm.

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