1 pound jumbo shrimp, peeled and deveined
1 pound boneless skinless chicken, cut into cubes
2 cups cut-up vegetables
3/4 cup Frank's® REDHOT® Cayenne Pepper Sauce or Frank's® REDHOT® XTRA HOT Cayenne Pepper Sauce
1/4 cup melted butter or margarine
. Arrange shrimp, chicken and vegetables on skewers. Place in large baking dish.
2. Combine Frank's RedHot Sauce and butter. Pour 1/2 of the sauce mixture over kabobs and turn to coat.
3. Grill kabobs over medium-high heat until cooked through, about 7 minutes for chicken and 5 minutes for shrimp. Baste often with remaining sauce mixture.
Tip: Substitute 1 1/4 cups FRANK'S® REDHOT® Buffalo Wing Sauce for the RedHot-butter mixture.