Grilled Shrimp & Sausage with Smoky Paprika Glaze
Serves 6 - but if your tailgate has more than that - double the recipe!
Source: Bon Apetit Magazine, as prepared by Leah Damron for Sendik's Food Markets Fresh, Frugal & Fabulous blog
3/4 c. olive oil
4 large garlic cloves, pressed
2 T. chopped fresh thyme
5 t. smoked paprika
4 t. Sherry wine vinegar
3/4 t. salt
1/2 t. freshly ground black pepper
1/2 t. dried crushed red pepper
12 uncooked jumbo shrimp (CenSea Brand are on sale)
12 1″ long pieces of andouille or other fully cooked smoked sausages
12 cherry tomatoes (One Sweet Cherry Tomato tomatoes are on sale)
12 2-layer sections of red onion wedges
6 metal or wooden skewers (soak wooden skewers for a good hour before threading ingredients)
Whisk oil, garlic, theyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.
Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of the 6 skewers. Arrange skewers on a large rimmed baking sheet. (Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately).
Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from one 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 remaining bowl of glaze.