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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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 johnsonville® 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:
1. 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.
2. 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.
3. 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.
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