Fiery Festival Shrimp Boil Skewers

Allergens

Shellfish (shrimp), Sausage

Ingredients

• 1 lb large shrimp, peeled and deveined 4 sausages of your choice (e.g., smoky, spicy) 2 cups water 1/2 cup seafood seasoning blend 2 tbsp cayenne pepper 2 tbsp paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp dried thyme Salt and black pepper, to taste Fresh lemon juice, for serving Wooden or metal skewers

Instructions

1. In a large bowl, mix together the water with seafood seasoning blend, cayenne pepper, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Set aside.
2. Thread the shrimp and sausages onto wooden or metal skewers, alternating between ingredients.
3. Brush the skewers with half of the prepared seasoning mixture, ensuring all surfaces are evenly coated.
4. Preheat a grill to medium high heat (about 350°F).
5. Grill the skewers for 5 7 minutes per side or until the shrimp is cooked through and the sausages are heated through, basting with the remaining seasoning mixture halfway through cooking.
6. Remove the skewers from the grill and let them rest for a minute before serving. Drizzle with fresh lemon juice.

Chef’s Insight

The secret to perfect festival shrimp boil skewers lies in marinating the ingredients before grilling for maximum flavor.

Notes

For a spicier version, increase the cayenne pepper in the seasoning mixture.