Ingredients
28 Ounces
Farmer John Hot Louisiana Smoked Sausage, Cut Into ¼-inch Pieces
28 Ounces
2 Pounds
Tail-On Shrimp, Peeled & Deveined
2 Pounds
1/2 Cup
Sherry Vinegar
1/2 Cup
2 Tablespoons
Fresh Parsley, Minced
2 Tablespoons
3 Cloves
Garlic, Minced or Smashed
3 Cloves
1 Tablespoon
Lemon Juice
1 Tablespoon
1 Tablespoon
Paprika
1 Tablespoon
1 Teaspoon
Cayenne Pepper
1 Teaspoon
1 Teaspoon
Ground Cumin
1 Teaspoon
1 Teaspoon
Ground Coriander
1 Teaspoon
1/4 Teaspoon
Freshly Ground Black Pepper
1/4 Teaspoon
Salt, to Taste
2/3 Cup
Olive Oil
2/3 Cup
2
Sweet Bell Pepper, Seeded & Cut Into 1-Inch Pieces
2
1
Large Onion, Peeled & Cut Into 1-Inch Pieces
1
Directions
Whisk together the vinegar, parsley, garlic, lemon, paprika, cayenne, cumin, coriander, black pepper, and oil. Toss in the shrimp. Cover, refrigerate and marinate the shrimp for 30 minutes or more
Heat the grill to medium-high heat. Thread alternating pieces of shrimp, sausage, peppers, and onion onto 8 6-inch skewers. Pro Tip: It's easiest if you skewer the shrimp through the head and tail forming a "c" so they don't fall through the grill
Grill, turning once, until shrimp are pink and cooked through, about 6 minutes
Serve immediately with any sauce you desire. Pro Tip: Soak wooden skewers for 20 minutes before using them on the grill to keep them from getting burnt. Optional sides: rice and beans
