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.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.