INGREDIENTS
1 lb. shrimp, peeled and deveined
4 Andouille sausages, sliced into 1/2-inch thick rounds
1/4 cup melted butter
1 TBSP lemon zest
Juice of 1 lemon
1 TBSP fresh thyme, chopped
1 tsp. smoked paprika
1 tsp. garlic powder
1/4 tsp. cayenne
Kosher salt
Freshly ground black pepper
2 TBSP fresh parsley, chopped for garnish
DIRECTIONS
Soak wooden skewers in water for 15 minutes.
When ready to cook, drain and dry skewers.
Thread top of shrimp, then sausage, then tail of shrimp onto skewers.
Repeat until all shrimp and sausage is used.
In a medium bowl, whisk to combine butter, lemon zest, lemon juice, thyme and spices.
Season with salt and pepper, then brush all over skewers.
Heat grill or grill pan to medium.
Add skewers and cook until shrimp is opaque and sausage is warmed through, about 3 minutes per side.
Garnish with parsley and serve.
