Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze

From Bon Appétit - June 2010
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.

Makes 6 servings

Ingredients
3/4 cup olive oil
4 large garlic cloves, pressed
2 tablespoons chopped fresh thyme
5 teaspoons smoked paprika*
4 teaspoons Sherry wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
12 uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined
12 1-inch-long pieces andouille or other fully cooked smoked sausages (such as linguiça; about 16 ounces)
12 cherry tomatoes
12 2-layer sections of red onion wedges
Nonstick vegetable oil spray

Special equipment: 6 long metal skewers

Method

• Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.
• Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. DO AHEAD: Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.
• Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
• Arrange skewers on platter. Serve with remaining bowl of glaze.

* Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from latienda.com.

Test-kitchen tip: 
If you're using bamboo skewers instead of the metal kind, be sure to soak them for at least an hour before grilling. Unsoaked skewers will burn on the grill.

Original Recipe