8 ounces fully cooked smoked sausage, cut into 1/2 in slices
1 large 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
Instructions
Drain pineapple, reserving juice. Cut bacon strips in half; wrap each around a mushroom. On metal skewers alternately thread the shrimp,pineapple chucks, tomatoes,sausage,bacon wrapped mushrooms,onion and green pepper.
In a 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.
Originally Submitted
5/17/2009
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