Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • ½ cup olive oil
  • 4 garlic cloves, minced
  • 2 Tbsp fresh thyme, minced
  • 5 tsp smoked paprika
  • 4 tsp Sherry wine vinegar
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • ½ tsp dried crushed red pepper (optional)
  • 1 lb large, raw shrimp, peeled and deveined
  • 12 oz chicken andouille sausage, cut into 1-inch-long pieces
  • 1 pint cherry tomatoes
  • 1 onion, cut into 1-inch chunks
  • 12-15 skewers (soaked in water for 1 hour if using wooden)
  1. In a bowl or liquid measuring cup, whisk together olive oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper.
  2. Thread shrimp, sausage pieces, cherry tomatoes, and onion on skewers. Arrange skewers on large rimmed baking sheet.
  3. Preheat grill to medium-high heat.
  4. Brush skewers on both sides with glaze, coating well. Grill until shrimp are opaque in center,
  5. turning and brushing occasionally with more glaze, about 6 to 8 minutes. Serve hot.
Recipe slightly adapted from Bon Appetit
Nutrition Information
Serving size: ⅙ recipe (about 2 skewers) Calories: 276 Fat: 18.3 Carbohydrates: 8.5 Sugar: 3.5 Sodium: 610 Fiber: 2.8 Protein: 19.7 Cholesterol: 124
Recipe by Prevention RD at