#Recipes #Food #Drink >> GRILLED SHRIMP AND SAUSAGE SKEWERS WITH SMOKY PAPRIKA GLAZE + WEEKLY MENU
So, while my weekly menu is pathetic and my cooking is winding down, I hope yours is revving up. I made these skewers twice this summer, for guests both times, and they were oh-so loved. There’s a little bit in these for everyone to love, especially if you love a little heat!
GRILLED SHRIMP AND SAUSAGE SKEWERS WITH SMOKY PAPRIKA GLAZE
INGREDIENTS
½ cup olive oil
4 garlic cloves, minced
2 Tbsp fresh thyme, minced
5 tsp smoked paprika
4 tsp Sherry wine vinegar
½ tsp salt
½ tsp freshly ground black pepper
½ tsp dried crushed red pepper (optional)
1 lb large, raw shrimp, peeled and deveined
12 oz chicken andouille sausage, cut into 1-inch-long pieces
1 pint cherry tomatoes
1 onion, cut into 1-inch chunks
12-15 skewers (soaked in water for 1 hour if using wooden)
INSTRUCTIONS
In a bowl or liquid measuring cup, whisk together olive oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper.
Thread shrimp, sausage pieces, cherry tomatoes, and onion on skewers. Arrange skewers on large rimmed baking sheet.
Preheat grill to medium-high heat.
Brush skewers on both sides with glaze, coating well. Grill until shrimp are opaque in center,
turning and brushing occasionally with more glaze, about 6 to 8 minutes. Serve hot.
NOTES
Recipe slightly adapted from Bon Appetit
NUTRITION INFORMATION
Serving size: ⅙ recipe (about 2 skewers) Calories: 276 Fat: 18.3 Carbohydrates: 8.5 Sugar: 3.5 Sodium: 610 Fiber: 2.8 Protein: 19.7 Cholesterol: 124
http://preventionrd.com/2016/08/grilled-shrimp-and-sausage-skewers-with-smoky-paprika-glaze-weekly-menu/
