I’m going to try something a little different this week; it’s Grill Week! That’s right, 7 days filled with recipes that will remind you that summer’s not over yet. I’m going to start off with a fantastic recipe for Shrimp Boil Kebabs. This became an instant favorite for me! Corn, shrimp, potatoes, & andouille sausage are slathered in butter, Tabasco sauce, and Old Bay for a perfectly satisfying and spicy meal. You must try this!

Shrimp Boil Kebabs Print Recipe Here

From: Cook Au Vin

Ingredients

1/2 pound small new potatoes

2 small ears corn, cut into 1 1/2 inch rounds

1/2 pound andouille sausage, cut into 1 inch rounds

1/2 pound large shrimp, peeled and deveined

1/2 stick butter, melted

4 teaspoons Tabasco

2 teaspoons Old Bay Seasoning

Directions

Bring a pot of salted water to a boil and boil potatoes for 12-15 minutes, until fork tender. Drain potatoes and rinse with cold water. Skewer the potatoes, corn, andouille, and shrimp on kebabs (should make about 4).

Fire up the grill to medium-high. Oil the grill lightly.

Combine the butter, Tabasco, and Old Bay in a small bowl. Place kebabs on the grill, turn and brush while cooking. Cook time is about 8 minutes. Remove from grill and serve with lemon wedges. Enjoy!