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Title: Beef and Shrimp Kabobs
Categories: Entree Grill Southern
Yield: 6 Servings
| 8 | oz | Italian salad dressing |
| 1/4 | c | Catsup |
| 1/4 | c | Red wine |
| 1 | ts | Worcestershire sauce |
| Salt; to taste | ||
| Pepper; to taste | ||
| 4 | lb | Sirloin; or round steak |
| 48 | lg | Shrimp, raw; shelled |
| 6 | sl | Bacon; cut in squares |
| 1 | Green pepper; sliced | |
| 1 | lg | Onion; sliced |
| 1 | cn | Button mushroons; (4oz) |
To make marinade, combine salad dressing, catsup, wine, Worcestershire sauce, salt and pepper. Cut steak into 1-1/2 inch cubes. Put steak cubes and raw shrimp in marinade and let stand in refrigerator 3 hours.
Remove beef and shrimp from marinade; alternate 8 beef cubes and 8 shrimp on 6 skewers, using squares of bacon, slices of pepper and onion, and mushrooms between meats. Place skewers 4 to 6 inches abover medium heat on grill. Cook 8 to 10 minutes on each side, brushing with marinade occasionally.
SOURCE: Southern Living Magazine,sometime in 1974. Typed for you by Nancy Coleman.
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