Summer Grilling Recipe

Why is it that food tastes so much better when it's on the grill? Last weekend we treated ourselves to these tasty Grilled Shrimp and Sausage Skewers with Paprika Glaze from Bon Appetit.

The glaze was simple yet brought tons of flavor to the meat and veggies. We adapted the recipe to what we had available and everything was still delicious (regular paprika, red wine vinegar, low-fat turkey sausage). We like to cook everything on separate skewers to accommodate the varying cooking times. The only thing I'd do differently next time would be to add some more vegetables, like mushrooms and bell pepper.

Jon is a great grillmaster!

I love that in the corner of these photos you can see our cherry tomatoes growing. Those tomatoes were cooked literally feet from their plants. How much more local can you get?

Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze

Ingredients

• 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 freshly ground black pepper
• 1/2 teaspoon dried crushed red pepper
• 12 uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined
• 12 1-inch-long pieces andouille or other fully cooked smoked sausages (such as linguiça; about 16 ounces)
• 12 cherry tomatoes
• 12 2-layer sections of red onion wedges
• Nonstick vegetable oil spray

Preparation

• 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. Arrange skewers on large rimmed baking sheet. DO AHEAD Can be made up to 6 hours ahead. 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.

Source: http://www.bonappetit.com