Malcom Reed’s Shrimp & Sausage Skewers


1lb large gulf shrimp peeled and deveined

1lb smoked sausage cut into 1/2” rounds

1 stick butter melted

1 Tablespoon Killer Hogs Hot BBQ Rub

2 Tablespoons chopped parsley

1 lemon


1.Prepare pellet grill for high heat grilling at 450 degrees using Royal Oak 100% charcoal pellets.

2.Skewer shrimp using two bamboo meat skewers adding a piece of smoked sausage between each shrimp.

3.Combine the melted butter, hot rub, and parsley in a bowl and baste over the skewers.

4.Place the skewers on the pit and cook for 8-10 minutes or until shrimp turn whitish pink color turning halfway through.

5.Remove from grill and squeeze fresh lemon over the skewers before serving.

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