Pit Stop Shrimp and Hot Sausage Kebobs

• 1 pound hot smoked sausage
• 1 pound large shrimp, (26 to 30 size) shelled and de-veined
• 8 skewers

1. Cut the sausage into 3/4-inch slices about the same thickness as the shrimp.
2. Thread the shrimp and sausage slices alternately on the skewers.
3. Grill them over medium-high heat for 5 minutes, turning once.
4. Transfer the skewers to a platter and serve.

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