For an appetizer that is BBQ friendly, these Shrimp & Sausage Skewers are absolutely packed with flavor and will go down nicely with a side salad and some drinks. This recipe is a throwback to classic gumbo, but without all the muss and fuss. Get these skewered, on the grill, and to the table in under 20 minutes – these will be flying off the plate and into hungry bellies in seconds! You’ll love adding this cajun kick to your meal!
1lb 16/20 count raw jumbo shrimp, peeled and deveined, tails left on
2 teaspoons extra virgin olive oil
2 Tablespoons Cajun seasoning, divided
1/3 cup mayonnaise
1 Tablespoon lemon juice
6-8 bamboo skewers
Soak skewers in water for at least 30 minutes to prevent them from catching fire on the grill. Pat shrimp dry with paper towels then toss in a large bowl with oil and 1 tablespoon Cajun seasoning. Slice Kielbasa sausage the same thickness as the shrimp then tuck sausage slices between the curve of the shrimp and skewer. Combine mayonnaise, remaining tablespoon Cajun seasoning, and lemon juice in a bowl then mix to combine. Store in refrigerator (can be done 1-2 days ahead of time). Preheat grill over high heat for 10 minutes then turn heat down to medium-high. Spray both sides of skewers with nonstick spray then grill for 1-2 minutes per side or until shrimp are opaque and cooked through. Serve skewers with dipping sauce.