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1 lb. fresh or frozen shrimp, shelled
1/2 c. catsup
1/4 c. water
1/4 c. finely chopped onion
1 Tbsp. brown sugar
3 Tbsp. lemon juice
2 Tbsp. cooking oil
2 tsp. prepared mustard
2 tsp. Worcestershire sauce
1/2 tsp. chili powder
2 zucchini, cut diagonally into 1-inch pieces
2 fresh ears of corn, cut into 1-inch pieces
2 small onions, cut into wedges
1 green pepper or red sweet pepper, cut into squares
6 small whole new potatoes, cooked fresh
6 cherry tomatoes

Thaw shrimp if frozen. Cook potatoes until slightly tender.

For Sauce: In a small saucepan, combine the catsup, water,
chopped onion and brown sugar. Stir in the lemon juice, cooking
oil, prepared mustard, Worcestershire sauce and chili powder.
Simmer the sauce, uncovered, 10 minutes, stirring once or twice.

Meanwhile on 6 skewers thread shrimp alternately with zucchini
pieces, corn pieces, onion wedges, pepper squares and potatoes.

Grill kabobs over medium hot fire, turning the kabobs often
and brushing with the sauce. Cook to desired doneness. Garnish
the end of each skewer with a cherry tomato before serving. Yields
6 servings.

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