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Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze
easy grill recipe
cups olive oil
large garlic cloves
tablespoon chopped fresh thyme
tablespoons smoked paprika (Pimenton Dulce)
teaspoons sherry wine vinegar
teaspoon ground pepper
teaspoon crushed red pepper
uncooked extra-large shrimp peeled, deveined
1 in longpeices smoked sausage
2 layer sections of red onion wedges
non-stick vegetable oil spray
long metal skewers
Whisk oil, garlic, thyme, paptika, sherry wine vinegar, salt, pepper, and red pepper in a medium bowl to blend for glaze. Save half of glaze for serving
Thread ingrediants on skewers.
Arrange skewers on a large baking sheet. (Can be done ahead).
Coat grill rack with nonstick spray and preheat to medium high.
Brush skewers with glaze.
Grill until shrimp are opaque in the center, turning and brushing occasionally wth more glaze (6-8 miniutes)
Arrange skewers on a platter and serve with the remaining glaze
Make the Most of This Recipe With Tips From The Betty Crocker
*If using bamboo skewers, soak for an hour to prevent burning.
1 Serving ()
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