Sausage and Shrimp Kabobs
Ingredients
- 12 oz smoked sausage rope
- 12 oz shrimp jumbo, tail-on, peeled and deveined
- 2 tsp olive oil
- 2 Tbsp Barbecue Seasoning
Instructions
-
Preheat grill to 350 degrees F. Make sure grill grates are clean.
-
Cut sausage into about 1” slices, the same thickness as the shrimp.
-
Pat shrimp dry with paper towels. Place shrimp in bowl. Add sausage, olive oil and Barbecue Seasoning, toss to combine.
-
Tuck the sausage slices in the “C” curve of the shrimp and then thread them onto skewers.
-
Grill over medium-high heat for about 3 minutes, flip and grill until shrimp are opaque and cooked through. Serve immediately.
Notes
If you are using wooden skewers remember to soak them in water for at least 30 minutes to prevent them from catching on fire when you grill.
Mexican Street Corn
Ingredients
- 5 ears fresh corn , husked
For the Spread:
- 1/4 cup mayonnaise
- 2 Tablespoons sour cream
- 1/4 teaspoon garlic salt
- Juice from one lime
For the Topping:
- 1/4 cup grated Parmesan cheese
- 1 teaspoon smoked paprika or chili powder
- Chopped cilantro , for garnish (optional)
Instructions
-
Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.
-
Preheat the grill to medium heat (between 350-450 degrees F).
-
Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
-
Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.
-
Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.
