July 12, 2009

Shrimp KaBoom KaBobs


Oh my goodness, put your lips around these fiery gulf coast bites and wait for the fireworks.

The spicy sausage and pineapple helps to cool things down a bit. Enjoy this southern mouth fest.

Shrimp KaBoom KaBobs
20 large shrimp, peeled and deveined
Juice of 1 lime
2 garlic cloves, minced
1/4 teaspoon oregano, crumbled
10 fresh jalapeno peppers, halved lengthwise and seeded
10 slices of bacon, cut in half
2 cups fresh pineapple chunks
3 spicy sausage links, cut into 1-inch pieces
1 large red or green bell pepper, seeded, cut into squares

Soak 8 to 12 wooden skewers in water for 1 hour. Toss shrimp with the lime juice, garlic and oregano. Let set for 10 minutes. Place one shrimp inside each jalapeno half and wrap each with a bacon half. For each kabob, alternate on skewer pineapple chunks, bacon wrapped shrimp, sausage, and bell pepper. Lightly spray cooking grate with oil. Heat to medium heat and grill kabobs 4 to 5 minutes per side until bacon is cooked and shrimp is pink.

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