Shrimp and Andouille Kabobs with Roasted Tomatoes Recipe
A different twist to the common kebob, this combines spicy sausage and mellow shrimp.
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3 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon granulated garlic
1/4 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
32 large shrimp (approximately 1 1/2 pounds) peeled and deveined, tails removed
12 cherry tomatoes
6 ounces andouille sausage (or italian brat sausage)
2 tablespoons fresh parsley, finely chopped
In medium bowl, whisk marinade ingredients. Add shrimp and toss to coat evenly. Cover and refrigerate for 30 minutes.
Cut tomatoes in half through the stem or leave whole. Cut sausage into slices approximately 1/4 inch thick.
Alternate shrimp, tomato, and sausage on skewers (skewer shrimp through the head and tail so that it won't spin on the kebab).
Grill over direct high heat until shrimp are firm to the touch and are turning opaque, approximately 2-4 minutes, turning once during grilling.
Transfer skewers to a platter, scatter with parsely, and serve warm.
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