We love these full-flavored kabobs and fix them often, even in winter. A sweet sauce is used to baste and later serve alongside the colorful combination of sausage, bacon, shrimp, vegetables and pineapple. —Gloria Warczak, Cedarburg, Wisconsin
- 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
- 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 until vegetables are tender and shrimp turn pink, turning and basting occasionally with remaining sauce. Serve with reserved sauce. Yield: 4 servings.
Originally published as Sausage Shrimp Kabobs in Quick Cooking March/April 2002, p10
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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