Wicked Hot Sausage; Shrimp Kabobs

INGREDIENTS

• 1 PK-14 OZ Queen City Sausage Wicked Jalapeno (any favorite Queen City Sausage will do nicely)
• 1 LB. Precooked Shrimp—the larger the better
• 2 Red Bell Peppers
• 2 Yellow Bell Peppers
• 1 Large Red Onion
• 1 Cutie Orange, Peeled
• Glaze: Orange Marmalade and Sweet Chili Sauce: Mix the two together equally to make 6 OZ.
• 8 Kabob Sticks—14” or so

DIRECTIONS

1. Coat or spray the grill with cooking oil to prevent sticking. Preheat grill to 300 degrees. If skillet, medium-low heat
2. Note: Wicked and shrimp are precooked. Want everything to be served hot and browned but not over cooked
3. Slice the Wicked into 1.5” pieces. Add a starter piece to the top of the skewer
4. Cut the onion into 8 wedges. Add a wedge to the skewer
5. Cut the peppers into 2” X 2” pieces
6. Add all remaining ingredients in this order: Cutie piece, shrimp, Wicked, pepper. Repeat
7. Place on grill to brown. Turn
8. 5 Minutes before serving apply the marmalade and sweet chili sauce

Serves 4

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