Name: Grilled Shrimp & Sausage Skewers with Smoky Paprika Glaze
Yield: 4
Ingredients: ¾ cup olive oil; 4 garlic cloves, minced (or equivalent smushed black garlic); 2 tbsp chopped fresh thyme; 5 tsp smoked paprika; 4 tsp sherry vinegar; ¾ tsp salt; ½ tsp freshly ground black pepper; ½ tsp red pepper flakes; 12 uncooked XL shrimp (13-15 per lb or more of smaller size), peeled, deveined; 12 1" long pieces andouille or kielbasa (about 16 oz), fully cooked; 12 cherry tomatoes; 12 2-layer sections of red onion wedges

CategoryEntrees, Fish & SeafoodDifficultyBeginner

Yields4 Servings

Glaze Ingredients

¾ cup olive oil

4 garlic cloves, minced (or equivalent smushed black garlic)

2 tbsp chopped fresh thyme

5 tsp smoked paprika

4 tsp sherry vinegar

¾ tsp salt

½ tsp freshly ground black pepper

½ tsp red pepper flakes

Skewer Ingredients

12 uncooked XL shrimp (13-15 per lb or more of smaller size), peeled, deveined

12 1" long pieces andouille or kielbasa (about 16 oz), fully cooked

12 cherry tomatoes

12 2-layer sections of red onion wedges

Whisk glaze ingredients in medium bowl. Transfer half of glaze to small bowl and reserve for serving.

Alternate skewer items on 6 long metal skewers on a rimmed baking sheet.

Coat grill rack with nonstick spray and prepare grill to medium-high. Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6-8 minutes.

Arrange skewers on platter. Serve with remaining bowl of glaze.

Ingredients