3 lbs. jumbo shrimp
Bar-b-que sauce
1 onion
2 green peppers
1 qt. cherry tomatoes
1 qt. whole mushrooms
6 potatoes

Cut onions and green peppers in large pieces. Peel and slice potatoes. On skewers place all ingredients and lay in flat dish. Cover kabobs in bar-b-que sauce and leave in refrigerator for at least two hours. Remove from bar-b-que sauce and place on grill, cook until done.