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Shrimp and Andouille Kababs with Roasted Tomatoes Recipe

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A different twist to the common kebab, this combines spicy sausage and mellow shrimp.

Shrimp and Andouille Skewers with Roasted Tomatoes

Shrimp and Andouille Kababs with Roasted Tomatoes Recipe (+)

Directions

In medium bowl, whisk marinade ingredients. Add shrimp and toss to coat evenly. Cover and refrigerate for 30 minutes.

Skewers:

Cut tomatoes in half through the stem or leave whole. Cut sausage into slices approximately 1/4 inch thick.
Alternate shrimp, tomato, and sausage on skewers (skewer shrimp through the head and tail so that it won't spin on the kebab).
Preheat grill.
Grill over direct high heat until shrimp are firm to the touch and are turning opaque, approximately 2-4 minutes, turning once during grilling.
Transfer skewers to a platter, scatter with parsely, and serve warm.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients

		Marinade:
-		3 tablespoons fresh lemon juice
-		2 teaspoons olive oil
-		1/4 teaspoon granulated garlic
-		1/4 teaspoon paprika
-		1/4 teaspoon kosher salt
-		1/4 teaspoon fresh ground black pepper

		Kebabs:
-		32 large shrimp (approximately 1 1/2 pounds) peeled and deveined, tails removed
-		12 cherry tomatoes
-		6 ounces andouille sausage (or italian brat sausage)
-		2 tablespoons fresh parsley, finely chopped

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