Lime Chicken and Shrimp Kabobs: A Special Recipe from Paula Deen

It's springtime and outdoor cooking is becoming more enjoyable for evening meals as well as for entertaining. Paula Deen's recipe for Lime Chicken and Shrimp Kabobs is a special treat, so get out the skewers and plan to enjoy this special recipe with family and friends. This recipe serves six to eight people.

In a small bowl, whisk two-thirds cup vegetable oil, the juice of three limes, two tablespoons vinegar, one tablespoon sugar and one fourth teaspoon crushed red pepper. Whisk until mixture is fully blended.

In a bowl, combine and cut into 1-inch pieces the following: one red bell pepper, one red onion, one 16-ounce can drained pineapple rings, six boneless, skinless chicken breasts and one-half pound large fresh shrimp, peeled and de-veined. Place in a resealable plastic bag. Pour the lime mixture over the chicken and shrimp mixture, seal the bag and refrigerate four to six hours to marinate.

As the grill time approaches, drain and discard the marinade. Use tongs to separate the chicken, shrimp, pineapple, red pepper and onion into separate bowls or into separate sections on a large platter. Thread onto each skewer one piece of chicken, red pepper, onion and pineapple, alternating until the skewer is filled to your liking. Do the same thing with the shrimp, alternating one piece of shrimp, red pepper, onion and pineapple until the skewer is filled.

Heat your grill to 350 to 400 degrees Fahrenheit. Place the chicken kabobs on the grill and cover with the grill lid. Cook for 15 minutes or until chicken is cooked throughout with no pink center. Turn each skewer occasionally. Place the shrimp kabobs on the grill, cover with grill lid and cook for 6 to 8 minutes, turning only once. Using tongs, remove all kabobs from the grill, place on a large platter and serve immediately.