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Grilled Shrimp and Sausage Skewers

Shrimp and Sausage Skewers
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These Grilled Shrimp and Sausage Skewers are the quick and easy appetizer packing bright and bold flavors you’ll be serving all summer long.

  • Author: Nicole Stover
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: American

Ingredients

Units Scale

Shrimp and Sausage Skewers

  • 1 pound 16/20 count colossal shrimp, shells removed, cleaned, tails on
  • 2 chorizo links, 3/4″ sliced, about 3/4 pound
  • salt and pepper

Orange Habanero Chimichurri

  • 1 cup cilantro, leaves and small stems, finely chopped (about 1 bunch)
  • 1/2 cup flat leaf parsley, leaves and small stems, finely chopped (about 1/2 bunch)
  • 1 teaspoon fresh oregano, finely chopped, optional
  • 1 shallot, finely minced
  • 1–2 habaneros, seeds removed, finely chopped
  • 1/2 cup olive oil, mild flavor recommended
  • 3 tablespoons freshly squeezed orange juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon orange zest
  • 1/4 smoked paprika
  • salt and pepper to taste

Instructions

Grilled Shrimp and Sausage Skewers

  1. If using raw Mexican chorizo, cook it through and allow to cool completely. Slice into 3/4″ rings, or about the thickness of your shrimp.
  2. If using bamboo skewers let them soak in salted water for at least 30 minutes.
  3. Add your cleaned shrimp and 1/4 cup of the chimichurri to a bowl and toss to combine, making sure the shrimp is fully coated.
  4. Place a piece of sausage into the curve of the shrimp and skewer it. Repeat with remaining shrimp. About 4 shrimp will fit on a full sized skewer and 2 for appetizer/mini skewers.
  5. Lightly season your shrimp with salt and pepper.
  6. Prepare your grill for direct grilling. If using a charcoal grill spread your coals out into an even layer. If using a gas grill heat all of your burners. You want your grill between 350-400 degrees. Make sure your grates are clean.
  7. Place the shrimp skewers onto the hot grate. Allow the first side to cook for 2-3 minutes. You will see the sides begin to turn opaque and the shrimp begin to pinken. 
  8. Flip your shrimp and allow the second side to cook another 2-3 minutes. The shrimp will be fully pink and opaque and the shrimp will be 120 degrees.
  9. Drizzle chimichurri over the shrimp and serve with remaining chimichurri.

Orange Habanero Chimichurri

  1. Finely chop all of your ingredients.
  2. Add all of your ingredients to a bowl and stir to combine. Add salt and pepper to taste.
  3. Let refrigerate for at least an hour.
  4. Reserve 1/4 cup for the shrimp

Notes

  1. Keep your chimichurri in an airtight container such as a mason jar and keep it refrigerated. It will last for up to a week.
  2. Hand chop all of your ingredients for the chimichurri. Using a food processor or blender won’t give you the same depth of flavor or texture. 
  3. You can use smoked, cured, or raw sausage for this recipe. If using raw sausage make sure to cook it first. The sausage is really just getting charred on the grill.

Find it online: https://beachgirlgrills.com/grilled-shrimp-and-sausage-skewers/