This party appetizer pairs a smoky aioli with succulent shrimp and spicy sausage and is a hit at many parties. Skewered food is always fun, easy to eat and grill and is popular at every party especially outdoor get- togethers during the warm months. In the cold dead of winter, cook them inside and dream about eating them on the beaches of Mexico while sipping a margaritas
Aioli:
Ingredients
Zest and juice from 2 limes
1 1/2 cups of mayonnaise
2 garlic cloves, halved
2 chipotle chilies in adobo
½ teaspoon kosher salt
½ teaspoon ground black pepper
Skewers:
Ingredients
24 raw peeled medium shrimp
3 Louisiana hot link sausage, cut lengthwise and cut into fourths so you have 8 half-moon shapes
12 6 to 8 inch bamboo skewers soaked in hot water for 30 minutes
1 tablespoon chili powder
Juice of 2 limes
Pinch of kosher salt and black pepper
Instructions
- Put all the ingredients for the Aioli and blend well in a blender or food processers, scrapping sides as needed, adjust salt and pepper to taste, blend until smooth
- After skewers have soaked in water, drain and thread with one shrimp, piece of sausage, shrimp again and piece of sausage, repeat on all the skewers, placing them flat on a cookie sheet, drizzling with lime juice and sprinkling with salt, pepper and chili powder, you should have a total of 12 skewers
- Heat griddle, frying pan or barbeque grill to medium heat, spray with nonstick spray or a drizzle of oil and grill the skewers for 2 minutes per side or until shrimp has turned pink
- Serve on tray with aioli on the side for dipping.
- Makes 12 skewers
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