- 6
Ingredients
- 3/4 cup olive oil
- 4 large garlic cloves, pressed
- 2 tablespoons chopped fresh thyme
- 5 teaspoons smoked paprika*
- 4 teaspoons Sherry wine vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried crushed red pepper
- 12 uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined
- 12 1-inch-long pieces andouille or other fully cooked smoked sausages (such as linguiça; about 16 ounces)
- 12 cherry tomatoes
- 12 2-layer sections of red onion wedges
- Nonstick vegetable oil spray
- Special equipment: 6 long metal skewers
Preparation
Step 1
Preparation
Whisk oil, garlic, thyme, smoked paprika,
Sherry wine vinegar, salt, black pepper,
and crushed red pepper in medium bowl
to blend for glaze. Transfer half of glaze to
small bowl and reserve for serving.
Alternately thread shrimp, sausage
pieces, cherry tomatoes, and sections of
onion wedges on each of 6 long metal
skewers. Arrange skewers on large rimmed
baking sheet. DO AHEAD: Can be made up to
6 hours ahead. Cover and chill skewers and
bowls of glaze separately.
Coat grill rack with nonstick spray and
prepare barbecue (medium-high heat).
Brush skewers on both sides with glaze
from 1 bowl. Grill until shrimp are opaque
in center, turning and brushing occasionally
with more glaze, 6 to 8 minutes.
Arrange skewers on platter. Serve with
remaining bowl of glaze.
* Sometimes labeled Pimentón Dulce or
Pimentón de La Vera Dulce; available at
some supermarkets, at specialty foods
stores, and from latienda.com.
Test-kitchen tip:
If you're using bamboo
skewers instead of the metal kind, be sure to
soak them for at least an hour before grilling.
Unsoaked skewers will burn on the grill.
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