Surf 'n Turf Kebabs

Ingredients

• 2 hot or medium Italian turkey sausages, about 6 oz (170 g)
• 2 small zucchinis, thickly sliced into rounds
• 1 lb (450 g) peeled and deveined large shrimp
• 1 tbsp olive oil
• 3 tbsp Montreal Steak Rub
• 1 red onion, cut into large chunks
• ¹⁄₄ cup Pesto Sauce or Teppanyaki Sauce, prepared
• 2 tbsp Pesto Sauce Mix
• 2 tbsp water
• 2 tbsp pine nuts or pistachio nuts, optional
• 1 tbsp grated Parmesan cheese
• ¹⁄₄ cup olive oil
• 2 tbsp Teppanyaki Sauce Mix
• ¹⁄₃ cup mayonnaise
• 1 tbsp water
• 2 tsp rice vinegar
• 1 tsp sesame oil

Preparation

1. Place sausage in a Rectangular Steamer. Cover; microwave for 2 minutes on high. Drain liquid. Slice into thick rounds.
2. Preheat grill to medium–high.
3. In large bowl, toss together sausage, zucchini, shrimp, and oil; add steak rub and toss to mix.
4. Skewer sausages, zucchini, shrimp, and onion onto skewers, alternating pieces.
5. Grill, turning often, until shrimp are pink and cooked through, 4–6 minutes. Place on a platter and brush with sauce.