Shrimp and Veggie Kabobs with Wild Blueberry Barbecue Sauce

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  • Yield: Makes 8 skewers 1x


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:

  1. 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.
  2. Add apple cider vinegar, ketchup, Wild Blueberries, maple syrup, molasses, balsamic vinegar, smoked paprika, cumin, salt and pepper and stir to combine.
  3. Bring to a boil. Reduce heat and let simmer for 30 minutes, stirring occasionally.
  4. Let cool to room temperature. Transfer to a blender and puree. Set aside.

For the Kabobs:

  1. Season shrimp with salt and pepper.
  2. Alternately thread shrimp and vegetables onto soaked wooden or metal skewers.
  3. 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.