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Big Break Kabobs

 

surf & turf skewers
& big break zinfandel

 

Garnish
Lemon & lime

Tools
6 skewers, metal or bamboo. If bamboo, soak in water at least 1hr before grilling.

Glaze
3/4 cup olive oil
4 cloves garlic, pressed
2 tablespoons fresh thyme, finely chopped
4 teaspoons smoked paprika
4 teaspoons sherry wine vinegar
3/4 teaspoon sea salt
1/2 teaspoon black pepper, ground

Skewers
18-20 extra large shrimp, peeled and deveined
12-18 cherry tomatoes
12-18 pieces sun-dried tomato & basil chicken sausage, pre-cooked, cut in 1 inch rounds
12-18 red onion wedges, cut 2-layer bite sized section
Directions
Can be done up to 6 hours ahead of time. Refrigerate until ready to grill.

Blend oil, garlic, thyme, smoked paprika, sherry wine vinegar, sea salt and black pepper in bowl for glaze. Divide glaze into two small bowls. Reserve one for dipping sauce.

Skewer shrimp, cherry tomatoes, sausage pieces and onion wedges, alternating ingredients.
3 shrimp per skewer.

Set grill to medium-high heat. Brush each skewer with glaze on both sides. Grill shrimp until opaque in center, about 6-8 minutes. Turn occasionally while cooking, brushing with glaze each time.

Remove from grill and arrange skewers on platter. Serve with reserved bowl of glaze. Garnish with lemon and lime slices.
 
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