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