Grilled Shrimp Kabobs with Bock

Bock Beer BBQ Sauce

 

· 16 jumbo shrimp, peeled and deviened

· 8 red potatoes, halved

· 8 slices salami, halved

· 8 hot cherry peppers, halved and seeded

 

Bock Beer Drizzling Sauce

 

· 1/4 cup white vinegar

· 1/2 cup bock beer

· 2 teaspoons sugar

· 1/2 teaspoon crushed red pepper flakes

 

Bock Beer Marinade

 

· 1/2 cup prepared bottled barbecue sauce

· 1/2 bock beer

· 2 teaspoons hot sauce or to taste

 

 

In a shallow dish long enough to hold skewers, stir together marinade ingredients. Set aside

 

Boil potatoes over medium high heat for 5 minutes. Drain

 

Wrap each shrimp in a piece of salami. On four skewers, thread four shrimp, two potatoes and two hot peppers, alternating. Place skewers in dish with marinade, turning to coat. Refrigerate one hour or up to 24 hours.