Grilled Shrimp and Sausage Kabobs with Smoky Paprika Glaze

Grilled Shrimp and Sausage Kabobs with Smoky Paprika Glaze

Type of Recipe:  Entrée

Cut of Meat:  Beef Sausage

3/4 cup olive oil 3/4# Large Shrimp, uncooked
4 large garlic cloves, pressed 3/4 # Hot Italian All Beef Sausage, cooked
2 tablespoons chopped fresh thyme 12 cherry or grape tomatoes
5 teaspoons smoked paprika 12 2-layer sections of red onion wedges
4 teaspoons Sherry wine vinegar
3/4 teaspoon salt, 1/2 teaspoon pepper
1/2 teaspoon dried crushed red pepper
Non stick vegetable oil spray
6 long skewers

Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Divide the glaze into two small bowls. Use the first for brushing on the uncooked kabobs and reserve the second bowl for serving the cooked kabobs.

Alternately thread uncooked shrimp, cooked sausage pieces (cooked in a pan or grilled and cut into discs), cherry or grape tomatoes, and sections of onion wedges on each of 6 long skewers. Arrange skewers on large rimmed baking sheet. Coat grill rack with nonstick spray and heat to medium-high heat. Brush skewers on both sides with glaze from the first 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 the second bowl of glaze. Recipe adapted from Bon Appétit, June 2010

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