Pappasito's Mixed Grill

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• skewer (wooden or metal)
• 12 large shrimp
• 6 slices bacon
• 12 slices green bell peppers, wedges
• 12 slices red bell peppers, wedges
• 12 slices red onions, wedges
• 12 slices chicken breasts
• 6 pineapple slices
• 2 tablespoons black pepper
• 2 tablespoons red peppers
• 2 tablespoons paprika
• 1/2 lb unsalted butter
• 2 tablespoons garlic granules
• 1/2 cup wine
• 2 cups italian dressing (store bought or homemade)

Recipe

• 1 if using bamboo skewers, soak in warm water for at least 1/2 hour before use.
• 2 rinse shrimp in a strainer.
• 3 remove 3/4 of the shell, leaving the last section and the tail intact.
• 4 with a small sharp paring knife, cut the shrimp along the underneath vein.
• 5 be careful not to cut completely through the top of the shrimp (cutting shrimp from the bottom and not all the way through helps when stuffing).
• 6 both veins should now be exposed.
• 7 wash them out of the shrimp.
• 8 complete procedure for all shrimp and place on a plate in the refrigerator when finished.
• 9 cut bacon in half all at once and set aside.
• 10 cut peppers in half from top to bottom and de-seed.
• 11 cut twelve 2- x 2-inch pieces and set aside.
• 12 cut twelve 2- x 2-inch red onion pieces and set aside.
• 13 slice twelve pieces uncooked beef for fajitas into 1-inch wide, 4-inch long strips.
• 14 slice twelve pieces of uncooked chicken breasts for fajitas into 1-inch wide, 4-inch long strips.
• 15 cut six 1 1/2- x 1 1/2-inch cubes of pineapple and set aside.
• 16 combine black pepper, paprika, and red pepper.
• 17 stir until well-blended and set aside.
• 18 soften the butter at room temperature and whip with garlic and wine until well-combined.
• 19 set in refrigerator.
• 20 wrap one half piece of bacon around shrimp body (not tail).
• 21 set on plate and repeat until all shrimp are finished.
• 22 with all prepared vegetables and shrimp in front of you, take one 12-inch skewer and with the sharp end, stab in the following order: one green bell pepper wedge, beef, red onion wedge, chicken, red bell pepper wedge, bacon-wrapped shrimp (through the main part of the body), red bell pepper wedge, chicken, red onion wedge, beef and green bell pepper wedge.
• 23 do not shove vegetables, meat and shrimp too close together or they will not cook evenly.
• 24 place the prepared skewers on a plate in the refrigerator while you prepare the grill to a medium low flame (gas grill low flame, lid open).
• 25 have a small cup of water ready to sprinkle over the fire if this happens).
• 26 soak the loaded skewers in italian dressing for 2 to 3 minutes.
• 27 place on the grill, sprinkle with seasonings and baste with butter mixture (about 1/2 cup total).
• 28 serve remainder of butter slightly melted with mixed grill.