Apple Glazed Seafood Skewers
|Frozen apple juice concentrate||1 Can (10 oz), thawed|
|Dijon mustard||15 Milliliter (About 1 Tablespoon)|
|Butter||15 Milliliter (About 1 Tablespoon)|
|Sweet red pepper||1 Large|
|Shelled deveined shrimp||1 Pound (About 500 Gram)|
|Chopped fresh parsley||25 Milliliter (About 2 Tablespoon)|
In deep, heavy saucepan, boil apple juice concentrate over high heat 7 to 10 minutes or until reduced to about 3/4 cup (175 mL).
Remove from heat; whisk in butter and mustard until smooth.
Cut pepper in half and remove seeds and stem; cut pepper into 24 pieces.
Cut bacon slices in half crosswise; wrap each scallop in a piece of bacon.
Thread pepper, scallops and shrimp alternately onto 6 skewers.
Place skewers on oiled barbe cue grill; grill over medium high heat 2 to 3 minutes, basting with apple juice glaze and turning often, until scallops are opaque, shrimp are pink and pepper is tender.