Grilled Shrimp & Scallops With Warm Bacon Vinaigrette - cooking recipe

Ingredients

2 slices thick-sliced bacon, diced
1/2 cup vegetable oil, divided
2 tablespoons apple cider vinegar
2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
1 teaspoon fresh lime juice (not the bottled kind)
8 jumbo shrimp, peeled, deveined with tails left one
4 sea scallops
2 tablespoons garlic, minced
1 teaspoon kosher salt (to taste)
1 teaspoon ground black pepper (to taste)
1 teaspoon crushed red pepper flakes (to taste)
1 tablespoon chopped fresh cilantro

Preparation

Preheat grill to high.
Fry bacon for the vinaigrette in a large saute pan over medium-high heat.
Pour of all drippings, leaving bacon bits in the pan.
Stir in 2 Tablespoons oil, vinegar, sugar or sugar substitute, and lime juice.
Off heat, season with salt and pepper; keep warm.
Toss seafood with remaining oil, garlic, salt, pepper and pepper flakes in a bowl.
Thread shrimp and scallops onto separate metal skewers(I don't know about wooden skewers ~ however, if you should use, soak in water before using).
Grill scallops on bothe sides until cooked through 3-4 minutes per side.
Grill shrimp until cooked through, about 2 minutes per side.
Remove seafood from skewers and arrange on plates, then drizzle with vinaigrette and sprinkle with cilantro.
Serve with yellow rice, fried ripe plantains, and a salad of red peppers and sliced tomatoes and a lovely wine.
Enjoy!