Grilled shrimp and sausage skewers w/ paprika glaze
3/4 cup olive oil
4 large garlic cloves, pressed
2 T chopped fresh thyme
5 tsp smoked Safinter paprika
4 tsp Arvum Grand Reserve Sherry Vinegar
3/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried crushed red pepper
12 uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined
12 1” pieces fully
16 oz. cooked smoked sausages (such as Continental linguiça or Palacios chorizo)
12 cherry tomatoes
12 2-layer sections of red onion wedges
Nonstick vegetable oil spray
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.
Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. DO AHEAD: Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.
Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
Arrange skewers on platter. Serve with remaining glaze.
From: Marczyk Employee, Brant
Recipe Roundup June 2012