Caribbean Style Shrimp Kebobs
2 (9-oz) packages of SeaPak Jumbo Butterfly Shrimp
1 (12-oz) package pre-cut 1” pineapple chunks (or fresh)
1 (10-oz) package smoked sausage (fully cooked) cut into 1” pieces
2 tablespoons canola oil
2 tablespoons soy sauce
7” skewers (after threading, snip the pointy tips of the skewers for safety)
Sweet and sour dipping sauce
Preheat oven to 375˚F. Prepare shrimp according to package directions and keep warm. Once cooked, remove tails from shrimp and set aside.
In a 10” sauté pan, heat canola oil on medium heat. Add pineapple and sauté until beginning to brown, about 7 minutes. Add soy sauce to pan and remove from heat.
Cut smoked sausage into 1” cubes. Thread the cooked shrimp, pineapple and then sausage onto a 7” skewers. Place on a no-stick baking pan and heat in the oven for 5-8 minutes.
Serve with steamed rice, broccoli and dipping sauce.