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Shrimp & Smoked Sausage Kabobs

from Dad's Awesome Grilling Book by Bob Sloan
Shrimp & Smoked Sausage Kabobs

8 bamboo skewers
1 pound large shrimp (26-30 size), peeled and deveined
1 pound smoked sausage, cut into 3/4-inch rounds
1 red bell pepper, stemmed, seeded, and cut into roughly 1-inch squares
Spray cooking oil
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

This and many other wonderful recipes may be found in Bob Sloan's
Dad's Awesome Grilling Book
from Chronicle Books


You can throw these kabobs together in less time than it takes to lace up a pair of The Progeny's ice skates (something I'm glad I'll never have to do again). After only a few minutes on the grill, you'll have a fast and easy main course.

One hour before grilling, soak the bamboo skewers in warm water.

Prepare enough coals for a hot charcoal fire, or preheat your gas grill on high for 10 minutes with the lid closed.

While the coals are heating up, thread the shrimp, smoked sausage, and red pepper squares onto the skewers, making sure not to crowd them too closely.

When the coals are ready or the gas grill is hot, spray the kabobs liberally with cooking oil and place them on the grill. Cook for 3 minutes. Spray the kabobs again with oil, turn, and grill for to 3 minutes more, until the shrimp are just cooked through.

Transfer the skewers to a platter. Drizzle with the olive oil and season to taste with salt and pepper. Serve immediately.

Serves 4.

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