Hawaiian Skewers

Makes 8 skewers

12     large shrimp, shelled and
         deveined
½      teaspoon honey
1       teaspoon plus 1 tablespoon
         vegetable oil, divided
2       garlic cloves, crushed
6       sprigs fresh cilantro
¼      teaspoon fresh lime zest
¼      teaspoon kosher salt
6       ounces cooked chicken andouille
         sausage
1       tablespoon sriracha
½      cup pineapple cubes
2       jalapeños, seeded and cut into
         1-inch pieces
½      cup pineapple cubes
         stainless or wooden skewers

Nutritional information per skewer: Calories 87 (41% from fat) • carb. 3g • pro. 10g • fat 4g • sat. fat 1g chol. 70mg • sod. 434mg • calc. 30mg • fiber 0g

1. Put the shrimp in a small stainless bowl
and toss together with the honey, 1
teaspoon of oil, garlic, cilantro, lime and
salt. Cover and let rest in the refrigerator
for 1 hour.
2. While shrimp is marinating, cut the
andouille sausage into ½-inch slices.
Stir together the remaining oil with the
sriracha.
3. Assemble the skewers by threading the
pineapple and then jalapeño, followed
by the shrimp, and finally the andouille.
Repeat.
4. Repeat with remaining skewers. Brush
the skewers with the sriracha/oil mixture.
5. Assemble the Cuisinart® Stack5® with
the grill plate and set to 400°F. Once the
grill is hot, add the skewers, about 3 at a
time. Cover the grill and cook, about 4 to
5 minutes per side