- 1 package (19 ounces) Johnsonville® Hot Italian Sausage Links
- 1 pound Daily Chef Uncooked Jumbo Shrimp (raw, shell and tail-on), defrosted and drained
- 1 fresh lemon, cut in half
- 1/4 cup canola oil
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon crushed red pepper flakes
- 1 garlic clove, minced
- 1 large red onion, cut into 8 wedges
- 12 to 15 whole mini sweet peppers (or 2 bell peppers cut into 8 pieces)
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon oregano
- 1/2 teaspoon each salt and fresh ground pepper
- 6-8 10 inch-12 inch skewers (soak wooden skewers, 30 minutes prior to assembly)
- Heavier bamboo or metal skewers will work best for sausages
- Skewer sausages whole, following the natural curve of the sausage, pierce the sausage about 1-1/2 inches from the end and have the skewer come out about 1/12 inches from the other end on the same side, so that the sausage forms a letter “C” and the skewer cuts through the bottom and the top of the curve. The next sausage forms a backwards C.
- Place 2-3 sausages on each skewer depending on the size of the grill and the size of skewer. Place the shrimp in a medium size bowl, add the lemon juice from 1/2 a lemon, canola oil, chopped herbs, red pepper flakes and minced garlic. Stir to combine, refrigerate and let marinate for at least 30 minutes. Skewer the shrimp in the same manner as the sausage.
- In another bowl, place onion wedges and whole baby sweet peppers or bell peppers cut into 1” pieces. Toss with olive oil, balsamic vinegar and oregano. Skewer vegetables; alternating colors and peppers and onions.
- On a grill over medium heat, place sausage skewers, cover and cook for 5-7 minutes. Turn and cook another 5 minutes or until sausages are cooked through. Cook vegetable skewers for about 4-5 minutes then turn and cook for 2-3 more minutes or until desired doneness. Grill shrimp skewers for about 3 minutes per side, brush with any remaining marinade half way through cooking.
- Transfer cooked sausages, shrimp and vegetables to a platter, squeeze remaining lemon half over shrimp and vegetables. Sprinkle with salt and pepper and serve while hot with grilled Pita bread that has been brushed with garlic infused olive oil. Yield: 6-8 skewers.
Reviews for Grilled Sausage with Marinated Shrimp, Peppers and Onions(8)
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Every things very good. Just one little hitch.
Skewering the sausages is 'D-u-m-c' dumb !
Great recipe. And yes, leaving the shell on the shrimp keeps more of the shrimp flavor and the marinade still flavors the shrimp nicely.
DID YOU MEAN TO LEAVE THE SHELLS ON THE SHRIMP?
There are cast iron grills too. Never buy non stick. You aren't supposed to get them past med-high. Once you start scrubbing them, you'll be eating teflon with your food from then on!
Another opiton my friends is a good quality 'ribbed' pan. I have a few, but my pick would be cast iron, it can take on the high temps, you'll get that nice grill mark you're looking for. Never immerse in cool water when hot and don't wash with detergents. Contrary to the old wives tale, you can use water. Leave your pan on stove top, with water in the pan re-heat to boiling and work the notty bits from your pan with a narrow strudy brush, quick and easy. Wipe and oil. No salt, on the pan, that was used back when cleaning options were minimal.