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Sausage Shrimp Kabobs Recipe

Photo by: Taste of Home

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"We love these full-flavored kabobs and fix them often, even in winter," says Gloria Warczak of Cedarburg, Wisconsin. A sweet sauce is used to baste and later serve alongside the colorful combination of sausage, bacon, shrimp, vegetables and pineapple.

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4 Servings
Prep: 25 min. Grill: 20 min.

Ingredients

1 can (8 ounces) pineapple chunks
4 bacon strips
8 large fresh mushrooms
8 uncooked large shrimp, peeled and deveined
8 large cherry tomatoes
8 ounces smoked sausage, cut into 1/2-inch slices
1 large sweet onion, cut into 8 wedges
1 large green pepper, cut into 1-inch pieces
1/2 cup barbecue sauce
1/3 cup corn syrup
1/4 cup ketchup
3 tablespoons soy sauce
1 tablespoon lime juice
1/2 teaspoon maple flavoring
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon dried coriander

Directions

Drain pineapple, reserving juice. Cut bacon strips in half; wrap each around a mushroom. On metal or soaked wooden skewers, alternately thread the shrimp, pineapple chunks, tomatoes, sausage, bacon-wrapped mushrooms, onion and green pepper.
In a large bowl, combine the barbecue sauce, corn syrup, ketchup, soy sauce, lime juice, maple flavoring, seasonings and reserved pineapple juice. Set aside 2/3 cup for serving.
Grill kabobs, covered, over medium heat for 10-15 minutes or vegetables are tender and shrimp turn pink, turning and basting occasionally with remaining sauce. Serve with reserved sauce. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 447 calories, 20 g fat (8 g saturated fat), 97 mg cholesterol, 1,967 mg sodium, 49 g carbohydrate, 3 g fiber, 21 g protein.

Sausage Shrimp Kabobs published in Quick Cooking March/April 2002, p10

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