Name: Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze
Yield: Makes 6 servings
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; 6 long metal skewers

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Grilled Shrimp and Sausage Skewers with Smoky Paprika GlazePatricia Heal

These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.

Test-kitchen tip:

If you're using bamboo skewers instead of the metal kind, be sure to soak them for at least an hour before grilling. Unsoaked skewers will burn on the grill.

Recipe notes

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