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Shrimp and Andouille Kabobs with Roasted Tomatoes Recipe

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A different twist to the common kebob, this combines spicy sausage and mellow shrimp.
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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
Directions
PREP
15 mins
COOK
10 mins
READY IN
50 mins
    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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shrimp and andouille skewers with roasted tomatoes

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