3/4 c. Olive Gourmet Blood Orange EVOO
1/4 c. dark soy sauce
2 cloves garlic, pressed
1 small shallot
1 t. grated fresh ginger
1/4 c. honey
1 lb. tender beef, cut into 2″ chunks (filet mignon and top sirloin work well)
1 lb. large shrimp, peeled
1/2 of a large sweet onion, cut into 1 ½” chunks
1 lb. bacon strips
Combine oil, soy sauce, garlic, shallots, ginger and honey in a large zip-lock bag. Add beef, shrimp and onion pieces. Let marinate for 1-2 hours. Remove beef, shrimp and onion with a slotted spoon, reserving marinade. Boil marinade for 5 minutes and let cool.
Push skewer through the end of one bacon strip. Follow with a beef cube, wrapping bacon around one side of beef and secure on the skewer. Add one shrimp, running through both tail and head so the shrimp forms a C shape. Add a chunk of onion. Wrap bacon forming an S in between. Leave about 1/4 inch of space in between beef & shrimp to allow heat-flow.
Grill kebabs until beef is medium rare and shrimp is opaque, turning to cook all sides. Baste occasionally with remaining boiled marinade.