Shrimp and Andouille Sausage Skewers

This is such a simple and delicious appetizer to serve.  They are easy to make and are keto friendly for those who are watching their carb intake.  I grill these outside, but you can also use a grill pan inside. I use the large size shrimp (16-20 count) for this recipe.  I thread the shrimp from the top and curl it around to the tail.  It makes a C shape and stays on the skewer better. I alternate a slice of Andouille sausage then the shrimp. I love a crisp Sauvignon Blanc with these skewers, but a Pinot Grigio, Malbec or Pinot Noir also pairs nicely. Cheers!

Makes  8 skewers

2 Lbs. raw shrimp peeled.

1 Lb. Andouille Sausage sliced into 1/2 thick pieces.

2 Tbs. Adobo Seasoning.

1 Tbs. extra virgin olive oil.

1 tsp. garlic powder.

2 Tbs. lemon juice.

2 Tbs. chopped cilantro for garnish.

1 lime cut into wedges for garnish.


Heat grill or grill pan to 350 degrees.

Soak wooden skewers in water for about 10 minutes.

Combine the raw peeled shrimp, adobo seasoning, extra virgin olive oil, garlic powder and lemon juice in a bowl.  Toss and let marinade 10-15 minutes.

Slice Andouille sausage into 1/2 inch slices.

Thread the skewers alternating a sausage slice then shrimp.  Use 3-4 shrimp and sausage slices per skewer.

Grill for 3 minutes per side.  Garnish with chopped cilantro and lime wedges.



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