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Sausage-and-Shrimp Kebobs

Yankee Plus Dec 2015


by in Jun 2000
Sausage-and-Shrimp Kebobs
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  • 8 long wooden skewers
  • 6 to 8 ounces precooked chorizo sausages (or other spicy sausages)
  • 2 pounds large shrimp (about 50), shelled and cleaned
  • 1/2 cup peach or apricot jam
  • 1/4 cup water


Soak skewers in water overnight. Start the barbecue or preheat the broiler. Cut the sausages into chunks, and alternate shrimp and sausage chunks on the skewers. Cook for just a minute or two per side. (If using the broiler, place the skewers on a broiler pan, separated just slightly.) Prepare the dipping sauce by stirring the jam with the 1/4 cup water, and heating.
Updated Wednesday, February 9th, 2005

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