3/4 c EVOO
4 cloves garlic, pressed
2 TBLSP chopped thyme
5 tsp smoked paprika
4 tsp red wine vinegar
1 tsp sea salt
1 tsp ground pepper
1/2 tsp crushed red pepper
12 uncooked large shrimp, peeled, deveined
12 1in long pieces andouille sausage, cooked
1 orange or red bell pepper, cut in wedges
12 2 layer red onion wedges
6 portabella mushrooms, cut in half
Whisk oil, garlic, thyme, paprika, vinegar, salt and pepper to blend for glaze. Alternate shrimp, sausage, pepper, mushroom, and onion wedges on each skewer. Brush with glaze on both sides and grill until shrimp is opaque in center, about 3 minutes per side.
*if using bamboo skewers be sure to soak in water an hour before grilling.