Spicy Shrimp and Sausage Skewers
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
- 1 tablespoon lemon juice
- 2 teaspoons extra virgin olive oil
- 1/3 cup mayonnaise
- 1 lb 16/20 count raw jumbo shrimp peeled and deveined, tails left on
- 7 oz andouille sausage link (or kielbasa if you want a
- 2 tablespoons cajun seasoning divided
- 6-8 bamboo skewers
- Carbohydrate 0.835071094974145 g
- Cholesterol 1.75000000147936 mg
- Fat 1.95610625093128 g
- Fiber 0.0704687513143722 g
- Protein 0.0857546876399267 g
- Saturated Fat 0.305615250173596 g
- Serving Size 1 1 Serving (47g)
- Sodium 40.0120156589979 mg
- Sugar 0.764602343659773 g
- Trans Fat 1.40845400117703 g
- Calories 21 calories
Soak skewers in water for at least 30 minutes to prevent them from catching fire on the grill. Pat shrimp dry with paper towels then toss in a large bowl with oil and 1 Tablespoon Cajun seasoning. Slice Andouille sausage the same thickness as the shrimp then tuck sausage slices between the curve of the shrimp and skewer (I fit three shrimp and sausage slices on each skewer.) Combine mayonnaise, remaining Tablespoon Cajun seasoning, and lemon juice in a bowl then mix to combine. Store in refrigerator (can be done 1-2 days ahead of time.) Preheat grill over high heat for 10 minutes then turn heat down to medium-high. Spray both sides of skewers with nonstick spray then grill for 1-2 minutes per side or until shrimp are opaque and cooked through. Serve skewers with dipping sauce.
