Cajun Shrimp and Sausage Skewers

1 1/2 pounds lg shrimp (16-20 count), peeled and deveined

2 tablespoons olive oil

1 tablespoon smoked paprika

1 teaspoons cayenne pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

Kosher salt and freshly ground black pepper, to taste

1 (12.8-ounce) package smoked andouille sausage, thinly sliced

1 tablespoon chopped fresh chives

FOR THE SRIRACHA CREAM SAUCE

1/4 cup mayonnaise

1 tablespoon Sriracha, or more, to taste*

1 tablespoon sweetened condensed milk

To make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside.

In a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes.

Thread shrimp and sausage onto 4-inch-long skewers or toothpicks.

Heat a grill pan over medium high heat. Add shrimp in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side.

Serve immediately with Sriracha cream sauce, garnished with chives, if desired.

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Yield: 30 Skewers Prep Time: 45 min Cook Time: 10 min Total Time: 55 min