Grilled Shrimp and Sausage Skewers With Smoky Paprika Glaze

Name: Grilled Shrimp and Sausage Skewers With Smoky Paprika Glaze
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 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 dry crushed red pepper; 12 uncooked extra-large shrimp, peeled and deveined (13 to 15 per pound); 12 one-inch-long pieces andouille sausages (such as linguica, about 16 ounces) or 12 other fully cooked smoked sausage (such as linguica, about 16 ounces); 12 cherry tomatoes; 12 pieces red onions, two layers deep; nonstick vegetable cooking spray

Submitted by zeldaz51

"A Spanish take on surf and turf. Be sure to use fully cooked sausages, as raw ones would not cook through by the time the shrimp are cooked. From Bon Appetit, June 2010."

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Ready In:: 20mins
Ingredients:: 13
Serves:: 6

ingredients

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 dry crushed red pepper
12 uncooked extra-large shrimp, peeled and deveined (13 to 15 per pound)
12 one-inch-long pieces andouille sausages (such as linguica, about 16 ounces) or 12 other fully cooked smoked sausage (such as linguica, about 16 ounces)
12 cherry tomatoes
12 pieces red onions, two layers deep
nonstick vegetable cooking spray

directions

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.
Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers (bamboo skewers can be used, but be sure to soak them at least an hour before using). Arrange skewers on large rimmed baking sheet. Cover and chill skewers and bowls of glaze separately.
Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). 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 to 8 minutes.
Arrange skewers on platter. Serve with remaining bowl of glaze.

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RECIPE SUBMITTED BY

zeldaz51

United States

<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>

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