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