• Makes 4 appetizer servings
• 12 large shrimp, peeled and deveined
• 2 teaspoons hot sauce
• 1 tablespoon Creole mustard
• 3 tablespoons beer
• 2 tablespoons light brown sugar
• 3 slices bacon, each cut in half crosswise, then cut each in half lengthwise (to end up with 12 pieces)
• 12 cherry tomatoes
• Lemon wedges

Prepare the grill.

Combine the shrimp, hot sauce, mustard, beer and sugar in a shallow bowl. Cover and refrigerate for 2 hours.

Wrap each shrimp with a piece of bacon, and thread onto skewers allowing 3 shrimp and 3 cherry tomatoes per skewer.

Place the kabobs on the grill and close the lid. Cook for 2 to 3 minutes per side. Remove from grill and serve immediately with the lemon wedges.