 | | 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.
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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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