Wash hands. Wash all fresh, unpackaged produce thoroughly under running water; drain well. Soak skewers overnight in water to avoid burning. Peel and devein shrimp, leaving tail intact. Blanch mushrooms and zucchini squash in boiling water and lemon juice until just tender. Insert skewer through top of 1 shrimp. Add 1 slice of the apple-smoked sausage. Wrap the tail of shrimp around the sausage and insert skewer through the tail. Pull both pieces to the bottom of skewer. Thread a mushroom onto skewer followed by another shrimp and sausage. Thread zucchini squash onto skewer, followed by third piece each of shrimp and sausage. Top skewer with cherry tomato. Follow this procedure for a second skewer. Grill skewers on a hot char grill, brushing each with 1 oz. of the bourbon sauce. CCP: Final internal cooking temperature must reach a minimum of 145 degrees F, held for 15 seconds. To serve, place 2 skewers cross-wise on an oval platter. Drizzle with 1 oz. of bourbon sauce. Garnish with a sprinkle of chopped chives.
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|Serving Size: 1 Serving (124g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.3mg||0 %|
|Potassium 155.7mg||4 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 10.1g|
|Protein 0.5g||1 %|
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Calories per serving: 31
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