Surf and Turf Skewers with Bourbon Teriyaki Sauce

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Bourbon Teriyaki Sauce:

1/2 cup soy sauce

1/4 cup bourbon 

1/4 cup mirin 

1/4 cup packed brown sugar 

2 tablespoons honey 

1 tablespoon minced fresh ginger 

1 tablespoon toasted sesame oil 

2 teaspoons Dijon mustard 

2 teaspoons sriracha 

2 cloves garlic, minced 

Juice of 1 lime 

Skewers:

32 extra-large shrimp (about 1 1/2 pounds), peeled and deveined, tail on

2 strip steaks (about 1 1/2 pounds), cut into 1-inch cubes to make 32 pieces 

Kosher salt and freshly ground black pepper 

Canola oil, for brushing the grill grates 

1 navel orange, cut into wedges 

3 scallions, sliced

1 tablespoon toasted sesame seeds