Shrimp and Sausage Kebabs
Kebabs are a great way to grill small pieces of meat and vegetables, and because the food is in small pieces there is more surface area for the marinade to cling to. I like to keep the different foods separate so they can be cooked as long or as little as necessary. Then remove the cooked morsels from the skewers and arrange on a platter.
8 scallions (green onions), rinsed well
1/3 cup apricot jam
¼ cup lemon juice
¼ cup vegetable oil
2 tablespoons soy sauce
1 ¼ pounds sweet Italian sausage links
1 ½ pounds large shrimp, peeled and deveined
12 medium white mushrooms, wiped clean
2 green, red or yellow bell peppers
Trim the white parts of the scallions to 4-inch lengths and reserve 2 cups of the greens, coarsely chopped.
In a blender or food processor puree the scallions greens, apricot jam, lemon juice, oil and soy sauce. In 3 separate sealable bags pour a third of the marinade on the sausage, a third on the shrimp and a third on the scallion sections, mushrooms and peppers. Chill and let marinate for 30 minutes to 1 hour.
Thread the food separately onto metal skewers without crowding and season with salt and pepper.
Cook on a preheated grill; 5 minutes for the shrimp; 15 to 20 minutes for the sausage; and 10 to 15 minutes for the vegetables.
From Leslie Glover Pendleton