Sausage Shrimp Kabobs

Sausage Shrimp Kabobs

1 can (8 ounces) pineapple chunks
4 bacon strips
8 large fresh mushrooms
8 uncooked large shrimp, peeled and deveined
8 large cherry tomatoes
8 ounces smoked sausage, cut into 1/2-inch slices
1 large sweet onion, cut into 8 wedges
1 large green pepper, cut into 1-inch pieces
1/2 cup barbecue sauce
1/3 cup corn syrup
1/4 cup ketchup
3 tablespoons soy sauce
1 tablespoon lime juice
1/2 teaspoon maple flavoring
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon dried coriander

Drain pineapple, reserving juice. Cut bacon strips in half; wrap each around a mushroom. On metal or soaked wooden skewers, alternately thread the shrimp, pineapple chunks, tomatoes, sausage, bacon-wrapped mushrooms, onion and green pepper.

In a large bowl, combine the barbecue sauce, corn syrup, ketchup, soy sauce, lime juice, maple flavoring, seasonings and reserved pineapple juice. Set aside 2/3 cup for serving.

Grill kabobs, covered, over medium heat for 10-15 minutes or vegetables are tender and shrimp turn pink, turning and basting occasionally with remaining sauce. Serve with reserved sauce. Makes 4 servings.