Ingredients
Marinade:
1/2 cup olive oil
2 tablespoons GOLDEN BLOSSOM HONEY
2 cloves garlic, minced
2 tablespoons fresh thyme leaves
1/8 teaspoon crushed red pepper flakes
Kebab:
8 bamboo skewers
16 large shrimp, peeled and deveined
20 medium size white button mushrooms
3/4 pound andouille sausage, cut into 1-inch pieces
20 cherry tomatoes
1 large green bell pepper, cut into 1-inch chunks
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Whisk together all ingredients in a small bowl. Pour into a ziplock bag.
Kebab:
Soak skewers in water for 30 minutes.
Place shrimp in ziplock bag with marinade. Refrigerate for 1 hour. Remove shrimp from marinade and reserve marinade to use for basting.
Thread 1 mushroom, 1 shrimp, 1 sausage piece, 1 tomato and 1 pepper chunk on to a skewer. Repeat until skewer is filled. Continue with remaining skewers. Place on a platter and baste with reserved marinade.
Grill, basting occasionally, for 4 minutes. Turn skewers. Grill another 4 minutes or until shrimp is cooked through.
Serves: 4
