Easy Grilled Shrimp & Sausage Skewers

trying this recipe for Grilled Shrimp and Sausage Skewers with a Smoky Paprika Glaze, I have solemnly vowed to throw in fish and seafood much more often.

subheading: FOR THE GLAZE:

¾ cup olive oil

4 large garlic gloves, minced

2 tablespoons chopped fresh thyme

5 teaspoons smoked paprika

2 teaspoons rice vinegar

2 teaspoons red wine vinegar

¾ teaspoon Morton kosher salt

½ teaspoon ground black pepper

½ teaspoon dried crushed red pepper

subheading: FOR THE SKEWERS:

12 raw, very large (16 to 20 per pound) shrimp with tails on, peeled and deveined

12 pieces smoked and fully cooked andouille sausage link, cut to same width as shrimp

16 cherry tomatoes

16 2-layer sections of red onion wedges, cut to same width as shrimp and sausage

Directions at afarmgirlsdabbles.com

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