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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.
Directions
    Marinade:
  • 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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USDA Nutrition Facts

Tomato and vegetable juice low sodium

Tomato sauce no salt added

Tomatoes sun-dried packed in oil drained

Tomatoes sun-dried

Tomato products canned puree with salt added

Quick Tags
  American   Dinner   Easy   Entree   Fish and Seafood   Grill   Lunch   Meat and Poultry
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