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Shrimp and Sausage Skewers with Smoked Paprika Glaze

July 8, 2010

by Elizabeth

I finally bought a jar of smoked paprika, and I am in l.o.v.e. I’ve been bookmarking, ripping out pages, taking mental notes, and printing recipes with smoked paprika for months (maybe even years), but this recipe forced me to actually go out and buy some. I love it because this one little jar of spices transformed standard grill fare from ho-hum to company-worthy amazingness. So far, I’ve planned approximately 48 other meals using smoked paprika, so watch out if you’re coming to our maison for dinner.

Our freezer is pretty much always stocked with shrimp and sausages (we used jalepeno venison, thanks to my deer hunter husband), so these were perfect for an impromptu dinner with our friends (and new neighbors!). The unseasonable rain/ monsoon last weekend foiled our plans for grilling and enjoying a nice evening on the patio, but the skewers were delicious nonetheless. I’m sure they would be even better cooked on the grill though, so do fire up the barbeque if you have a chance between the evening downpours.

Shrimp and Sausage Skewers with Smoked Paprika Glaze

adapted from Bon Appetit, serves 6 to 8

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
24 uncooked large shrimp (about 1 pound), peeled and deveined
4 links fully cooked smoked sausages (such as Spanish chorizo, andouille, or venison sausages), cut into 24 1-inch-long pieces
16 cherry tomatoes
16 2-layer sections of red onion wedges

If using wooden skewers, submerge in water and soak for at least 30 minutes to prevent burning. 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. The glaze can be made one day ahead.

Alternately thread 3 shrimp, 3  sausage pieces, 2 cherry tomatoes, and 2 sections of onion wedges on each of 8 long skewers. Arrange skewers on large rimmed baking sheet. (If using metal skewers, they can be prepared 6 hours ahead and refrigerated).

When ready to grill, prepare the barbeque to medium-high heat. Brush skewers with glaze. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes. Transfer to a platter for serving, and drizzle glaze from second bowl on top.

Alternately, you can cook shrimp under the broiler, set to low. Brush shrimp with glaze, broil for 3 minutes. Turn skewers over and brush with remaining glaze from first bowl, and broil for 2 to 3 more minutes. Serve drizzled with second half of glaze.

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