Grilled Shrimp & Sausage Skewers w/ Smoky Paprika Glaze

Grilled Shrimp & Sausage Skewers w/ Smoky Paprika Glaze

Grilled Shrimp & Sausage Skewers w/ Smoky Paprika Glaze

Prep Time

1:00

Hr:Mins

Total Time

1:00

Hr:Mins

Makes

6

Servings

3/4
cup olive oil
4
large garlic cloves, pressed
2
tablespoons chopped fresh thyme
5
teaspoons smoked paprika
4
teaspoons Sherry Wine Vinegar
3/4
teaspoon salt
1/2
teaspoon fresh ground black pepper
1/2
teaspoon dried crushed red pepper
12
uncooked extra large shrimp (13-15 per pd), peeled, deveined
12
1in long pieces andouille or other fully cooked smoked sausage
12
cherry tomatoes
12
2 layer sections of red onion wedges
Non-stick oil spray
6
long metal skewers
  1. Whisk oil,garlic, thyme, smoked paprika, sherry wine vinegar, salt, black pepper and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.
  2. Alternately thread shrimp, sausage pieces, cherry tomatoes and onion wedges on each of the long metal skewers.
  3. Arrange skewers on large trimmed baking sheet. Do ahead can be made up to 6 hours ahead, cover and chill skewers and bowl of glaze separately.
  4. Coat grill rack with spray and prepare barbeque (medium high heat).
  5. Brush skewers on both sides with glaze from one bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6-8 minutes.
  6. Arrange skewers on platter. Serve with remaining bowl of glaze.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If using bamboo skewers be sure to soak them for at least an hour before grilling.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.