Sausage Shrimp Kabobs

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 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

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 vegetables are tender and shrimp turn pink, turning and basting occasionally with remaining sauce. Serve with reserved sauce. Yield: 4 servings.