Ingredients
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32 large shrimp, about 1 1/2 pounds, peeled and deveined, tails removed
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12 cherry tomatoes
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2 Andouille sausages, approximately 8 ounces
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2 tbsp. finely chopped fresh Italian parsley
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Marinade
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Juice of 1 lemon
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2 tsp. extra virgin olive oil
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1/4 tsp. granulated garlic
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1/4 tsp. paprika
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1/4 tsp. kosher salt
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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.
Recipe Note
Blog post: https://www.lobels.com/shrimp-and-andouille-skewers-with-roasted-tomatoes-from-jamie-purviance-162
