I’m trying to work my way through the stacks and stacks of recipes I have on my desk. I’m not exaggerating either; I have a serious recipe problem. This recipe is from the June 2010 issue of Bon Appétit. This came together quickly, and had a delicious smoky, spicy flavor we really enjoyed. As you can see, I paired it with some grilled summer squash and Roasted garlic pilaf.
- 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
- 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.