Flavors of Kentucky

Red Lobster introduces wood-fire grilled dishes to its menu.
“This is the most comprehensive culinary and menu change in Red Lobster’s history,” Red Lobster President Kim Lopdrup said in a press release. “Wood-fire grilling introduces our guests to a whole new way to enjoy seafood.”
The new menu items, which are grilled over oak, include:

• Wood-grilled lobster, shrimp and scallops — a split Maine lobster tail, skewered jumbo shrimp and sea scallops with a buttery garlic finish
• Peach bourbon BBQ shrimp & scallops — wood-grilled jumbo shrimp and bacon-wrapped sea scallops with a sweet peach-bourbon BBQ sauce
• Wood-grilled sirloin & shrimp — a lightly seasoned center-cut sirloin and a skewer of jumbo shrimp
• Wood-grilled scallops, shrimp and chicken — skewered sea scallops, jumbo shrimp and a tender chicken breast with a buttery garlic finish
• Jumbo shrimp with lobster butter — two skewers of wood-grilled jumbo shrimp topped with a savory lobster butter
• Maple-glazed chicken — a wood-grilled chicken breast with a sweet maple and cherry glaze
• Honey BBQ grilled chicken and shrimp — a wood-grilled chicken breast and skewered jumbo shrimp with a creamy honey BBQ sauce
• Peach-bourbon BBQ scallops appetizer — wood-grilled, bacon-wrapped sea scallops with a sweet peach-bourbon BBQ sauce over thin-cut onion rings

For more information about Red Lobster’s Wood-Fire Grill, please visit www.redlobster.com/woodfiregrill

Here’s one of Red Lobster’s recipes.

Peach bourbon BBQ shrimp & scallops
24 (26-30) count peeled shrimp
24 scallops
4 Bamboo skewers (soaked in water for 10 – 15 minutes) for shrimp
4 two-prong metal skewer for scallops
Olive oil
24 pieces bacon
Salt and pepper to taste
Peach Bourbon BBQ sauce (see below)
Peach bourbon BBQ sauce
2 cups of your favorite BBQ sauce
¼ cup ripe fresh or frozen peaches (peeled, seeded and chopped), or substitute peach preserves
2 ½ tablespoons bourbon

Place shrimp next to each other on a bamboo skewer, leaving room on either end. Make sure to cover the end of the skewer with foil so it doesn’t burn.
Wrap one piece of bacon around each scallop and place scallops on a two-pronged skewer so they don’t turn.
Brush both sides of the shrimp and scallops with olive oil and season with salt and pepper
Place the shrimp and scallops on a medium hot grill. Keep an eye on them because they will cook quickly and you don’t want to burn them.
Grill shrimp and scallops for approximately 2-3 minutes per side. Take them off the grill when they are about 80 percent done.
Add the Peach Bourbon BBQ sauce during the last moments of cooking or when the cooking is complete for added flavor.
To make sauce:
Combine all ingredients in a small sauce pan.
Bring to a simmer while stirring for 8-10 minutes, allowing the alcohol to cook down.
Cool and blend in a food processor or blender until smooth.