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Grilled Sausage with Marinated Shrimp, Peppers and Onions

 Grilled Sausage with Marinated Shrimp, Peppers and Onions
Brought to you by Johnsonville® Sausage
6-8 ServingsPrep: 25 min. + marinating Grill: 10 min.

Ingredients

  • 1 package (19 ounces) Johnsonville® Hot Italian Sausage Links
  • 1 pound large 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

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Grilled Sausage with Marinated Shrimp, Peppers and Onions (continued)

Directions

  • 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 ā€œCā€ 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 1ā€ 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.