Orange Ginger Beef and Shrimp Shish Kebabs

¾ cup OLIVE MILL Blood Orange Olive Oil
¼ c. dark soy sauce
2 cloves garlic, pressed
1 small shallot
1 t. grated fresh ginger
¼ c. honey
1 lb. tender beef, cut into 2" chunks (filet mignon and top sirloin work well)
1 lb. large shrimp, peeled
½ 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. Wrap bacon forming an S in between. Leave about ¼" 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.

Blood Orange Extra Virgin Olive Oil

Blood oranges are crushed with olives to make this wonderful oil from California. This oils light, crisp orange flavor is great on salads in vinaigrettes and Asian cooking. Use this on salmon fillets or to saut