Prep 10 mins
Cook 10 mins
A Spanish take on surf and turf. Be sure to use fully cooked sausages, as raw ones would not cook through by the time the shrimp are cooked. From Bon Appetit, June 2010.
- 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 fresh ground black pepper
- 1⁄2 teaspoon dry crushed red pepper
- 12 uncooked extra-large shrimp, peeled and deveined (13 to 15 per pound)
- 12 one-inch-long pieces andouille sausages (such as linguica, about 16 ounces) or 12 other fully cooked smoked sausage (such as linguica, about 16 ounces)
- 12 cherry tomatoes
- 12 pieces red onions, two layers deep
- nonstick vegetable cooking 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 (bamboo skewers can be used, but be sure to soak them at least an hour before using). Arrange skewers on large rimmed baking sheet. 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.