Hors’ devours…

Antipasto Skewers
The Gourmet Farm Girl

1 lb sausage link (I use chicken sausage) or 12-14 large uncooked jumbo shrimp (or both)
1 12 ounce jars artichokes hearts
12-14 count small tomatoes (or sundried tomatoes will work)
12-14 fresh basil leaves
12-14 wooden skewers

Cook sausage according to package directions; cool and cut into chunks; reserve the skillet with some of the fat that cooks out of the sausage to sauté tomatoes

Boil shrimp till cooked through; 5-7 minutes; cool and peel; place the tomatoes in the skillet and sauté till the skins start to soften; do not overcook, the tomatoes should still have some firmness; skip this step if using sundried tomatoes 

Place 1 large basil leaf on a skewer followed by a tomato, artichoke heart and shrimp or piece of sausage. Repeat for all remaining skewers.

Makes 12-14 servings