INGREDIENTS
1 pound shrimp, peeled and deveined.
4 andouille sausages, cut into 1/2″ thick rounds
1/4 c. melted butter
1 tablespoon of lemon peel
Juice of 1 lemon (about 2 tablespoons)
1 tablespoon of freshly cut thyme
1 teaspoon of smoked paprika
1 tsp. garlic powder
1/4 teaspoon pepper
Kosher Salt
Freshly ground black pepper
2 tablespoons fresh chopped parsley, for garnish.
DIRECTIONS
Soak the wooden skewers in water for 15 minutes. When they are ready to cook, drain and dry the skewers.
Thread the top of the shrimp, then the sausages and the tail of the shrimp onto the skewers. Repeat until all the shrimp and sausages are used.
In a medium bowl, whisk together the butter, lemon peel, lemon juice, thyme, and spices. Season with salt and pepper, then brush off all the skewers.
Heat the grill or broiler to medium heat. Add the skewers and cook until the shrimp are opaque and the sausages are heated through, about 3 minutes on each side. Garnish with parsley and serve.