New Recipe: Grilled Shrimp and Sausage Skewers with Smokey Paprika Glaze

When I saw this recipe in this month's bon appetit I thought it would be a great weeknight meal since it comes together really easily, cooks up quickly on the grill, and looked really yummy too! This was a winner! The glaze really adds a lot of flavor and the combo of the sausage and shrimp was excellent. I changed up the onions to mushrooms for my skewers and I had some small nu potatoes for Michael to have with his shrimp and sausage. The ingredients and step-by-step instructions are below.

Ingredients:

• 3/4 cup olive oil
• 4 large garlic cloves, pressed
• 2 tablespoons chopped fresh thyme
• 5 teaspoons smoked paprika
• 4 teaspoons red wine vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 16 uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined
• 16 1-inch-long pieces fully cooked smoked sausages
• 6 button mushrooms
• 6 small nu potatoes
• Nonstick vegetable oil spray

Directions

Ingredients

Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, and black pepper in medium bowl to blend for glaze. 

Alternately thread shrimp, sausage pieces, potatoes and mushrooms on each of 4 long metal skewers. Arrange skewers on large rimmed baking sheet. Skewers can be made ahead. 

Arrange skewers in dish and coat with glaze.

Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from bowl.

  Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes. 

Arrange skewers on platter. Enjoy!

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