Shrimp and Andouille Skewers with Roasted Tomatoes from Jamie Purviance

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Cooking Method:
Grilling Grilling
Servings :
4 - 6
  • Ingredients
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    32 large shrimp, about 1 1/2 pounds, peeled and deveined, tails removed
    12 cherry tomatoes
    2 Andouille sausages, approximately 8 ounces
    2 tbsp. finely chopped fresh Italian parsley

    Marinade

    Juice of 1 lemon
    1/4 tsp. granulated garlic
    1/4 tsp. paprika
    1/4 tsp. kosher salt
    1/4 tsp. black pepper, freshly ground

Directions

    To make the marinade: In a medium bowl, whisk the marinade ingredients. Add the shrimp and toss to coat evenly. Cover with plastic wrap and refrigerate up to 30 minutes.
    Cut each of the tomatoes in half through its stem. Cut the sausage crosswise into slices about 1/3 inch thick. Alternating the shrimp, tomato halves, and sausage, thread the ingredients onto skewers. Be sure to skewer each shrimp through both its head and tail so it doesn't spin around.
    Grill over Direct High heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Transfer the skewers to a platter and scatter the parsley over the top. Serve warm.