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