Grilled Shrimp and Sausage Skewers with Smokey Paprika Glaze

I wish I was more excited about the arrival of the weekend. Being a student can be bittersweet, because come Friday classes are over, but then begins the studying. In nursing school, almost all of my tests have been on Monday mornings. It's a cruel punishment and a blessing. If I didn't have the weekend to study, I wouldn't have any time to prepare. But it sure spoils weekend fun. Saturdays have become my day to get everything done and to freak out about an upcoming test. Thank goodness I only have six more moths of this. Then I can reclaim my responsibility-free weekend bliss.

But what I really came here to say is that you have the perfect excuse to fire up your grill and cook out this weekend- this recipe. It comes from the cover of the newest issue of Gourmet. I took one look and knew it had to be good. The flavors are smokey and bold. The sausage and shrimp are succulent. The veggies become charred and tender on the grill. Even the leftovers were awesome stuffed in a whole wheat pita with garlic hummus on the side.

INGREDIENTS
3/4 cup extra virgin olive oil
4 large garlic cloves, minced
2 Tbsp. fresh thyme, chopped
5 tsp. smoked paprika
4 tsp. Sherry wine vinegar
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. crushed red pepper flakes
1 lb. large raw shrimp, peeled and deveined
1 lb. fully cooked andouille or other smoked sausage (I used andouille chicken sausage)
cherry tomatoes
red onion, wedged
zucchini and yellow squash. sliced (optional)
red bell pepper, chopped (optional)
portobello mushrooms, sliced (optional)

DIRECTIONS
1. Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving (optional- I brushed the rest of the glaze on the meat and vegetables while grilling).

2. Alternately thread shrimp, sausage pieces, cherry tomatoes, sections of onion wedges, squash, peppers, and mushrooms on to long metal skewers. (Or you can use wooden skewers that have be pre-soaked).

  

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Brush skewers on both sides with glaze. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes. Arrange skewers on platter. Serve with remaining bowl of glaze (optional).

Serves 6.

(Adapted from Gourmet)