Servings: 4
Prep Time: 15 minutes
Cook Time: 8 minutes
You’ll also be needing long metal skewers (or well-soaked bamboo skewers (so they don’t burn on the grill) for this recipe.
1. Make the glaze: Whisk together the olive oil, garlic, thyme, smoked paprika, Sherry, salt, black pepper, and crushed red pepper in medium bowl to blend. Transfer half of the glaze to a small bowl and set aside for later use at the table.
2. Add the other ingredients to the skewers in rotating order: shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges (should make about 6 large skewers). Arrange skewers on a large rimmed baking sheet. [DO AHEAD: Skewers can be made up to 6 hours ahead.]
3. Cover and chill skewers and bowls of glaze separately.
4. Coat the grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with garlic-paprika glaze. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze 6 to 8 min.
5. Remove skewers to a large platter, and serve with the remaining bowl of glaze.
