Taste Level: VG Cost: $20 and over
Serves: 8-10
Prep Time: 10-15 min.
Cook Time: 10-15 min.
Difficulty: 1
These are some of my favorite Shish kabobs for two reasons; they taste great and are darn easy to make. When I need to make a lot of food for a BBQ I usually toss these together or if it is just us two I quarter the meal, either way they are always a hit.
Ingredients:
2lbs medium Shrimp (pealed, veined and detailed)
1 package (4-5 links) of Andouille sausgae (sliced)
3 yellow squash (thickly sliced)
3 zucchini (thickly sliced)
1 1/2 red onion (quartered)
1 1/3 cup medium-hot restaurant style salsa
1/2 cup Teriyaki sauce
1/2 tsp essence
fresh crack pepper
(sometimes I add pineapple chunks)
(sometimes I add quartered red potatoes)
10-15 Wooden skewers
Lay skewers in a container and cover with water for 10-15 minutes (this is a great time to chop everything up.)
In your desired order thread vegetables, shrimp and sausage onto your soaked skewers.
Preheat grill to medium heat.
In a medium bowl combine essence, salsa and teriyaki, mix well. Baste all shrimp kabobs and place on hot grill. Cook for 4-5 minutes, then turn kabobs, baste with remaining sauce, crack fresh pepper evenly over all kabobs and cook an additional 4-5 minutes or until shrimp are cooked through.
Remove from grill and serve hot!
Additional uses for this recipe:
1. Pull items off kabob and serve over some rice, flavored with butter and fresh cilantro.
Serves: 8-10
Prep Time: 10-15 min.
Cook Time: 10-15 min.
Difficulty: 1
These are some of my favorite Shish kabobs for two reasons; they taste great and are darn easy to make. When I need to make a lot of food for a BBQ I usually toss these together or if it is just us two I quarter the meal, either way they are always a hit.
Ingredients:
2lbs medium Shrimp (pealed, veined and detailed)
1 package (4-5 links) of Andouille sausgae (sliced)
3 yellow squash (thickly sliced)
3 zucchini (thickly sliced)
1 1/2 red onion (quartered)
1 1/3 cup medium-hot restaurant style salsa
1/2 cup Teriyaki sauce
1/2 tsp essence
fresh crack pepper
(sometimes I add pineapple chunks)
(sometimes I add quartered red potatoes)
10-15 Wooden skewers
Lay skewers in a container and cover with water for 10-15 minutes (this is a great time to chop everything up.)
In your desired order thread vegetables, shrimp and sausage onto your soaked skewers.
Preheat grill to medium heat.
In a medium bowl combine essence, salsa and teriyaki, mix well. Baste all shrimp kabobs and place on hot grill. Cook for 4-5 minutes, then turn kabobs, baste with remaining sauce, crack fresh pepper evenly over all kabobs and cook an additional 4-5 minutes or until shrimp are cooked through.
Remove from grill and serve hot!
Additional uses for this recipe:
1. Pull items off kabob and serve over some rice, flavored with butter and fresh cilantro.
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