Thaw shrimp, if frozen. Peel and devein shrimp. Place shrimp, sausage
, green pepper, and onion in a plastic bag set in a large bowl. In a small bowl combine vinegar, tomato sauce, olive oil
, thyme, bottled hot pepper sauce, and garlic. Pour half the mixture over meat
and vegetables. Seal bag. Chill 1 to 2 hours, turning occasionally. Cover and chill remaining tomato mixture. Drain meat; discard marinade. Alternately thread meat and vegetables on twenty-four 8-inch wooden skewers (use two skewers per kabob).