1 pack thawed PanaPesca Shrimp & Scallop Skewers
Thaw in refrigerator overnight or in tap water for about an hour before cooking
3-6 slices of par-cooked bacon
1 tbsp honey
2 tsp Dijon mustard
1 tbsp mayonnaise
Dash hot sauce
Salt and pepper to taste
Par-cook the bacon by placing on a cookie sheet and cook in the oven at 400°F until the meat part just begins to brown but is still soft and pliable.
Mix the honey, mustard and mayonnaise to make honey mustard sauce.
Brush the bottom side of the bacon with the sauce.
Season the skewers with salt and pepper.
Lay a skewer on a slice of bacon and poke one end onto the skewer.
Begin to roll the skewer wrapping the bacon around the skewer.
Leave part of the skewer exposed using only one strip of bacon or fully cover by using two strips (if using two a tooth pick might be needed to secure the middle of the skewer).
When rolled to the end secure the end onto the second end of the skewer.
Repeat for the remaining skewers.
After skewers are wrapped brush the skewers with the remaining honey mustard sauce.
Place on a baking sheet and bake at 375°F for about 12 minutes.
Bacon should be done and the skewers should still be moist. A broiler can be used to finish cooking the bacon if needed.
Serve with potatoes and vegetables.