Season shrimp with La Cajun Gold and mix with cane syrup. Set aside to marinate for 15 minutes.
Meanwhile, prepare the pepper jelly glaze. Sauté 1 tablespoon olive oil and garlic and cook until slightly brown.
Add thyme, jalapeño pepper jelly, white wine, stock, and lemon juice. Lower heat to medium and simmer for five minutes until liquid is reduced by half.
Reduce heat to lowest setting and stir in chilled butter in chunks until melted. Remove from heat.
Cut the sausage in 4 oz lengths, then cut into smaller bite size portions. Skewer the sausage, shrimp, and vegetables alternating between each.
Coat the skewers with pepper jelly sauce.
Grill the skewers until shrimp and sausage and shrimp are cooked through and caramelized.
Serve with Cajun Rice Dressing.