Malcom Reed’s Shrimp & Sausage Skewers
Ingredients
- 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
Equipment & Fuel
- Royal Oak® 100% Charcoal Pellets
- Wire Rack
- Pellet Smoker
- Small pot
- Basting Brush
- Metal Skewers
Directions
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 the grill and squeeze fresh lemon over the skewers before serving.
