Shrimp Boil On A Stick With Thyme Lemon Butter

By Chez_Alexander

Ingredients

• SHRIMP BOIL:
• 12 uncooked jumbo shrimp, peeled & deveined (~6 oz)
• 3 ears fresh corn
• 1 lb tiny new potatoes
• 1 lb Andouille sausage, cut in 1" pieces
• 6 green onions, cut into 2" lengths (or chunks of yellow onion)
• 1/4 cup olive oil
• 1 TBS Old Bay seasoning
• 2 lemons, cut into wedges
• THYME LEMON BUTTER:
• Juice of 1/2 a lemon
• 2 TBS white wine or chicken broth
• 1 clove garlic, minced
• 1 TBS chopped fresh thyme

Details

Servings 4
Preparation time 20mins
Cooking time 10mins

Preparation

Step 1

SHRIMP BOIL:

1. Remove husks from corn. Scrub to remove silks; rinse. Cut corn cobs in 1" pieces.

2. Meanwhile, in a Dutch oven cook potatoes, covered, in boiling salted water for 5 minutes. Add corn; return to boiling. Cook 5 minutes more or until vegetables are just tender. Drain, set aside, cool slightly. On presoaked skewers, thread shrimp, sausage, potatoes, corn, and green onions.

3. In a bowl, stir together olive oil and Old Bay; brush over skewers.

4. Grill skewers on greased rack of uncovered grill directly over medium-high coals for 8-10 minutes or until shrimp are opaque, turning once halfway through and adding lemon wedges the last 2-3 minutes of grilling. Serve with Lemon Thyme Butter.

Makes 4 servings. Each serving = 15 Weight Watchers points (pork sausage) or 12 Weight Watchers points (chicken sausage) or 8 Weight Watchers points (no sausage).

THYME LEMON BUTTER:

1. In a small saucepan, combine juice of 1/2 a lemon, 2 TBS white wine, 1 clove minced garlic, & 1 TBS chopped fresh thyme. Bring to boiling. Gradually whisk in 1/4 cup butter (cut in small cubes) until all the butter is melted. Remove from heat.

Makes 4 servings. Each serving = 3 Weight Watchers points.