Grilled Shrimp & Sausage Kabobs with Apricot Chile Glaze Recipe

It is kabob week in our Get Grillin' event, and Marla of Family Fresh Cooking and I want to see your recipes. Anything on skewers will do and they don't have to be grilled. So, dig into your recipe files or come up with something new to share. Really, who doesn't love eating food off a stick? I think it ignites some sort of ancestral instincts, though I will bet the cavemen and women steered clear of fruit glazes and marinades. We have a fantastic giveaway from Rösle this week. If you need new high-quality grilling utensils, then scroll down to find out how to enter.

The kabobs I made this week combine tender, succulent shrimp with garlicky sausages, topped by a sweet and spicy glaze. Using precooked sausages (I used chicken sausage, flavored with tomatoes and garlic) allows all of the items on the skewers to cook at the same rate. The glaze is brushed on in the last 30 seconds to avoid burning.

Next week's theme for Get Grilin' will be desserts...it should be a good one!

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Happy Fourth of July to all of my friends in the United States! We're looking forward to the annual neighborhood parade, complete with crepe paper-decorated bikes, riding lawn mowers and horses adorned with the stars and stripes, and fire trucks from the local fire stations whooping their sirens. Later, it will be off to the spectacular fireworks show at Park City. If you are still looking for barbecue ideas, head over to Recipes for Canada Day & Fourth of July Barbecues.

The recipe:

The glaze:
In a small saucepan, stir together apricot jam, red wine vinegar and dried red chile flakes.

Bring to a boil, then reduce heat and gently simmer until glaze thickens, about 10 minutes. Remove from heat, stir in chopped fresh mint and set aside.

The rest:
Soak 8 wooden skewers in warm water for 30 minutes. Preheat grill to medium-high heat.

In a medium bowl, toss the shrimp with olive oil and kosher salt. Thread shrimp on skewer, alternating with sausage and onion pieces (about 3 shrimp, 3 pieces sausage and 2 pieces onion per skewer).

Place on grill and cook until shrimp is just cooked through, 1 to 2 minutes per side, brushing on half of glaze in last 30 seconds. Remove from grill, brush with remaining glaze and serve immediately.

Grilled Shrimp & Sausage Kabobs with Apricot Chile Glaze

Glaze:
½ cup apricot jam
¼ cup red wine vinegar
1 teaspoon dried red pepper flakes
3 tablespoon thinly sliced fresh mint

The rest:
3 dozen large shrimp, peeled but tails left intact
1 tablespoon olive oil
½ teaspoon kosher salt
12 oz. pre-cooked chicken sausage (such as sun-dried tomato flavor)
24 3-layer section of red onion wedges (1 large red onion)

The glaze:
In a small saucepan, stir together apricot jam, red wine vinegar and dried red chile flakes. Bring to a boil, then reduce heat and gently simmer until glaze thickens, about 10 minutes. Remove from heat, stir in chopped fresh mint and set aside.

The rest:
Soak 12 wooden skewers in warm water for 30 minutes. Spray grill with nonstick cooking spray and preheat to medium-high heat.

In a medium bowl, toss the shrimp with olive oil and kosher salt. Thread shrimp on skewer, alternating with sausage and onion pieces (about 3 shrimp, 3 pieces sausage and 2 pieces onion per skewer).

Place on grill and cook until shrimp is just cooked through, 1 to 2 minutes per side, brushing on half of glaze in last 30 seconds. Remove from grill, brush with remaining glaze and serve immediately.

Serves 4

Printable recipe

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