1 green bell pepperseeded and cut into 2 x 2 inch strip
1red bell pepperseeded and cut into 2 x 2 inch strip
2red onionscut into wedges
1/2poundunsalted butterroom temperature
1poundsteakcut into 1 x 4-inch strips
1poundchicken breastcut into 1 x 4-inch strips
4ouncespineapple 1/2-inch pineapple cubes
2cupsbottled Italian dressingor your favorite marinade
Rinse shrimp in strainer or colander. Remove most of the shell of each shrimp, leaving the last section and tail intact.
With a sharp paring knife, cut shrimp along the vein underneath, but do not cut completely through. Both veins should now be exposed. Wash veins out of the shrimp. Drain shrimp and refrigerate, covered.
Cut bacon slices in half and set aside with red peppers, green peppers, and onion wedges.
Combine black pepper, cayenne, and paprika in a small bowl.
Whip softened butter with garlic and wine until well-combined.
Wrap a half piece of bacon around each shrimp body (do not cover the tail).
Skewer meat, pineapple, and vegetables in this order:1 green pepper piece1 slice beef1 red onion wedge1 chicken strip1 red bell pepper piece1 bacon-wrapped shrimp (skewer through the main body)1 pineapple cube1 bacon-wrapped shrimp1 red bell pepper piece1 chicken strip1 red onion wedge1 beef strip1 green bell pepper piece
Refrigerate skewers while preparing a medium fire (or low flame on a gas grill with the lid open). A high flame will cause bacon grease to flare up and burn wooden skewers. Keep a small cup of water at hand to sprinkle over the fire if this happens.
Soak the skewers in the Italian dressing or marinade for 3 minutes before grilling.
Place skewers on the grill. Sprinkle skewers with the seasoning mixture and baste with the butter mixture (about 1/2 cup total).
Grill, turning skewers occasionally until the desired doneness is reached.
Melt the remaining butter mixture and serve with the shish kabobs.