Shrimp and Veggie Kabobs with Wild Blueberry Barbecue Sauce | Kara Lydon

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeno pepper, seeded and stemmed, minced
• ½ cup apple cider vinegar
• 2/3 cup ketchup
• 2 cups frozen Wild Blueberries
• 3 tablespoons maple syrup
• 1 tablespoon molasses
• 1 tablespoon balsamic vinegar
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 lbs. uncooked jumbo shrimp, peeled and deveined, tail-on
• Salt and pepper
• 1 red bell pepper, cut into ½-inch slices
• 1 yellow bell pepper, cut into ½-inch slices
• 1 green bell pepper, cut into ½-inch slices
• 1 small-medium red onion, cut into ½-inch slices