Spicy Southern Shrimp Kabobs

1 fresh pineapple
1lb. jumbo shrimp (24 to 26 per lb.), peeled and deveined
6 spicy Italian sausages cut into 1” pieces
½ medium EACH green and red bell peppers, seeded, chunked
¼ cu margarine, melted
¾ tsp. oregano
¾ tsp thyme
½ tsp salt
¼ tsp. white pepper

Twist crown from pineapple. Cut in half lengthwise. Cut ruit from shell, with
knife. Cut fruit into chunks.

For each kabob, arrange 2 pineapple chunks. 2 shrimps, 2 sausage chunks and
2 red or green bell pepper chunks in skewers. Or, arrange as desired to
increase the number for appetizer portions. Arrange skewers on rack in
broiler pan coated with cooking spray or oil. Combine margarine and
seasonings in cup. Brush over kabobs.

Broil 6” fro heat 8 to 10 minutes, basting and turning occasionally or until
shrimp are opaque. Cool slightly before servings.

Makes 12 Kabobs.