For the Wild Blueberry BBQ sauce:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeno pepper, seeded and stemmed, minced
- ½ cup apple cider vinegar
- 2/3 cup ketchup
- 2 cups frozen Wild Blueberries
- 3 tablespoons maple syrup
- 1 tablespoon molasses
- 1 tablespoon balsamic vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Kabobs:
- 2 lbs. uncooked jumbo shrimp, peeled and deveined, tail-on
- Salt and pepper
- 1 red bell pepper, cut into ½-inch slices
- 1 yellow bell pepper, cut into ½-inch slices
- 1 green bell pepper, cut into ½-inch slices
- 1 small-medium red onion, cut into ½-inch slices
For the Wild Blueberry Barbecue Sauce:
- In small saucepan, add olive oil over medium heat. Add onion and cook for 5-7 minutes, or until translucent. Add garlic and jalapeno, cook for 1 minute or until fragrant.
- Add apple cider vinegar, ketchup, Wild Blueberries, maple syrup, molasses, balsamic vinegar, smoked paprika, cumin, salt and pepper and stir to combine.
- Bring to a boil. Reduce heat and let simmer for 30 minutes, stirring occasionally.
- Let cool to room temperature. Transfer to a blender and puree. Set aside.
For the Kabobs:
- Season shrimp with salt and pepper.
- Alternately thread shrimp and vegetables onto soaked wooden or metal skewers.
- Grill, uncovered, over medium heat for 3-4 minutes, turning once. Baste with barbecue sauce. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently.
If using wooden skewers, soak them in water for 30 minutes prior to grilling.