Shrimp And Sausage Kabobs
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Can’t decide between seafood or BBQ? Why not do both? This simple and super easy Shrimp and Sausage Kabob recipe will blow your taste buds away in no time. No, really, this recipe only takes 35 minutes! For the days when you want to whip out the smoker and grill till your heart is content, this recipe is for you. Basically, it is the Texas version of surf and turf! For a dinner recipe that is light, tasty, and will satisfy your cravings of seafood and BBQ, you can’t go wrong with this delicious duo. Plus, we all know that nothing is better than food on a stick. The best part of the recipe is that it’s fool-proof. With the total time for prepping and cooking being only 35minutes, you and your people could be chowing down in no time. Our professional chefs here at Barbecue at Home have made this recipe very easy to follow so that you can look like a pro on the grill!
To make these shrimp kabobs with sausage, you only need a handful of items. Besides jumbo shrimp and Dickey’s Original Smoked Sausage, you’re going to need olive oil, Dickey’s Chili Pork Butt Rub, and lime/lemon wedges for that extra spritz of zesty flavor! These little guys may appear little, but they pack a huge punch of flavor. Not to mention they provide the perfect bite every time! Compared to a basic smoked sausage kabob recipe, the addition of shrimp makes for the perfect balance of Southern flavor that you didn’t know you needed.
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1 Dickey's Original Smoked Sausage
24 Jumbo Shrimp, peeled with tail on
1 Tbsp Olive Oil
2 Tbsp Dickey's Chili Pork Butt Rub
As Needed, Lemon and Lime Wedges
Soak 8 skewers in water for 30 minutes.
Preheat pellet grill to 350°F and make sure grates are brushed clean once heated.
Crosscut sausage into 1 inch thick coins. Make sure shrimp are not sitting in water, they should be slightly dry so the oil and seasoning will not drip off. Pat dry with a pepper towel if needed.
Wrap the shrimp around each sausage coin in a “C” shape and place 3 shrimp and sauce pieces on a skewer. Push the skewer through the tail into the sausage and then the head of the shrimp to ensure they hold together.
Brush the skewers with olive oil and season evenly with the Dickey’s Chili Pork Butt Rub.
Place the skewers on the brushed grill grates and cook for 3-4 minutes to cook and heat the sausage. Flip over and continue to cook for an additional 3-4 minutes or until the shrimp are cooked.
Serve the skewers with barbecue sauce or fresh cut lemons or limes.