Grilled Shrimp and Sausage Skewers

April 10, 2018

Grilled Shrimp and Sausage Skewers


Servings: 4

Prep Time: 15 minutes

Cook Time: 8 minutes



  • 3/4 cup smokey chipotle olive oil
  • 4 large garlic cloves, pressed
  • 2 teaspoons thyme leaf
  • 5 teaspoons smoked paprika
  • 4 teaspoons sherry vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon crushed pepper flakes
  • 12 uncooked extra-large shrimp (13 to 15 per lb), peeled, deveined
  • 12 1-in-long pieces andouille or other fully-cooked, smoked sausages (such as linguiça; about 16 oz)
  • 12 cherry tomatoes
  • 12 2-layer sections of onion wedges
  • Nonstick vegetable oil spray

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.