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Ingredients
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    18   
    large fresh or frozen shrimp in shells (about 12 ounces)
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    12   ounces 
    cooked smoked sausage, cut into 12 pieces
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    8   ounces 
    skinless, boneless chicken breast halves, cut in twelve 1-inch pieces
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    1   
    medium green sweet pepper, seeded and cut in 1-inch pieces
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    1   
    medium onion, cut in 1-inch wedges
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    1/3  cup 
    white wine vinegar
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    1/3  cup 
    tomato sauce
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    2   tablespoons 
    olive oil
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    2   teaspoons 
    dried thyme, crushed
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    2   teaspoons 
    bottled hot pepper sauce
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    3/4  teaspoon 
    dried minced garlic
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    6   
    cherry tomatoes
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    3   cups 
    hot cooked rice
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    2   tablespoons 
    snipped fresh parsley

Directions
1.
Thaw shrimp, if frozen. Peel and devein shrimp. Place shrimp, sausage, chicken, 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).
2.
Grill, uncovered, directly over medium coals for 12 to 14 minutes or until shrimp are opaque and chicken is no longer pink, turning occasionally.
3.
Meanwhile, in a small saucepan heat remaining tomato sauce mixture. Combine cooked rice and parsley. Spoon onto serving platter. Serve alongside kabobs. Pass tomato sauce. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 451, Fat, total (g) 23, chol. (mg) 112, sat. fat (g) 9, carb. (g) 30, fiber (g) 2, pro. (g) 27, vit. A (RE) 82, vit. C (mg) 27, sodium (mg) 632, calcium (mg) 50, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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