Firecracker Shrimp Boil Appetizers

Allergens

Shellfish, Sulfites (from seasoning blend)

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 2 cups corn kernels
• 1 cup baby red potatoes, halved
• 1/2 cup smoked sausage, sliced
• 1 cup chopped bell peppers
• 1 cup sliced onions
• 3 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 2 tbsp Old Bay Seasoning
• 1 tbsp paprika
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp salt
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano

Instructions

1. In a large bowl, whisk together lemon juice, olive oil, Old Bay Seasoning, paprika, cayenne pepper, black pepper, salt, smoked paprika, garlic powder, onion powder, thyme, and oregano to create the seasoning mixture.
2. Add shrimp, corn, red potatoes, sausage, bell peppers, onions, and garlic to the bowl with the seasoning mixture. Toss well to coat all ingredients evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
3. Preheat grill to medium high heat (about 400°F).
4. Thread shrimp and vegetables onto skewers, leaving some space between each ingredient for even cooking.
5. Grill skewers for about 5 minutes per side or until shrimp is pink and opaque, and vegetables are tender. Serve immediately with lemon wedges and your favorite dipping sauce.

Chef’s Insight

For added smokiness, use hickory wood chips on the grill.

Notes

This dish is best served hot and fresh off the grill.