Prep Time: 15 mins | Cook Time: 5 mins | Total Time: 20 mins | Yield: 6 Servings
You will only need four ingredients for these Sausage and Shrimp Kabobs! Yes, you read it right! The main seasoning is BBQ sauce. You will be amazed by how these four basic ingredients could turn into something unforgettable! Try this recipe now. I promise you; it is worth all your time and effort. Enjoy!
Ingredients:
2 teaspoons olive oil
12 ounces shrimp jumbo, tail-on, peeled and deveined
2 tablespoons Barbecue Seasoning
12 ounces smoked sausage rope
Directions:
Prepare the grill and preheat it to 175 degrees C or 350 degrees F. Clean the grates and remove any dirt.
Slice the sausage into 1-inch pieces. They should be the same as the shrimp.
Use paper towels to pat dry the shrimp, then put them into a large mixing bowl.
Add BBQ seasoning, olive oil, and sausage slices into the bowl with the shrimp. Toss everything until well incorporated.
Turn each shrimp into a “C” shape. Use the skewers to thread them together with the sausage slices alternately.
Place the Sausage and Shrimp Kabobs over the preheated grill, then cook each side for 3 minutes or until done.
Transfer the Sausage and Shrimp Kabobs onto a clean serving plate.
Serve right away. Enjoy!
Notes:
It is important to soak the wooden skewers for about half an hour if you are using them. This step will prevent them from burning while on the grill. You can use metal skewers instead.
Make sure not to overcook the shrimp. 3 minutes on each side is just enough to cook them.
It is also important to devein the shrimp. To do that, follow these easy steps.
Place the shrimp under running cold water and remove any dirt.
Remove any shrimp that is not fresh and throw them away.
Peel, then use a pairing knife to slice through the back of the shrimp. When you see the vein, pull it up and remove it. Rinse the shrimp once more. That’s it!
Nutrition Facts:
Calories: 255 kcal (13%), Carbohydrates: 4g (1%), Protein: 18g (36%), Fat: 17g (26%), Saturated Fat: 5g (31%), Cholesterol: 183mg (61%), Sodium: 922mg (40%), Potassium: 186mg (5%), Vitamin A: 130IU (3%), Vitamin C: 2.9mg (4%), Calcium: 135mg (14%), Iron: 3.5mg (19%)
Ingredients
- 2 teaspoons olive oil
- 12 ounces shrimp jumbo, tail-on, peeled and deveined
- 2 tablespoons Barbecue Seasoning
- 12 ounces smoked sausage rope
Instructions
Prepare the grill and preheat it to 175 degrees C or 350 degrees F. Clean the grates and remove any dirt.
Slice the sausage into 1-inch pieces. They should be the same as the shrimp.
Use paper towels to pat dry the shrimp, then put them into a large mixing bowl.
Add BBQ seasoning, olive oil, and sausage slices into the bowl with the shrimp. Toss everything until well incorporated.
Turn each shrimp into a “C” shape. Use the skewers to thread them together with the sausage slices alternately.
Place the Sausage and Shrimp Kabobs over the preheated grill, then cook each side for 3 minutes or until done.
Transfer the Sausage and Shrimp Kabobs onto a clean serving plate.
Serve right away. Enjoy!
Notes
It is important to soak the wooden skewers for about half an hour if you are using them. This step will prevent them from burning while on the grill. You can use metal skewers instead. Make sure not to overcook the shrimp. 3 minutes on each side is just enough to cook them. It is also important to devein the shrimp. To do that, follow these easy steps. Place the shrimp under running cold water and remove any dirt. Remove any shrimp that is not fresh and throw them away. Peel, then use a pairing knife to slice through the back of the shrimp. When you see the vein, pull it up and remove it. Rinse the shrimp once more. That’s it!
