Just about anytime I go to make a shrimp dish, I think of Forrest Gump. You do recall the scene and his obsession with shrimp right? Here is a reminder:
“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.”
So, off you go to make shrimp-kabobs…..
For this recipe, I marinaded everything in a new-to-me sauce called ‘Rich’s Sweet Heat’, made right here in Rhode Island. I discovered it while out doing some marketing for our cookbook ‘Rhode Island Recipes’ and I am sure glad I found it, as I have a knew kickin’ sauce to add to my repertoire.
16 raw and peeled shrimp (I used size 21-30)
16 1-inch thick pieces of sausage
16 pieces each of zucchini, red pepper, and any of your favorite vegetables
1 cup of your favorite marinade
1. If using wooden skewers, place them in water to soak for 30 minutes or more.
2. Prepare the shrimp, sausage and vegetables and place them in a bag or dish and coat with marinade. Refrigerate for a minimum of 30 minutes.
3. Heat your grill to medium high heat. Thread the vegetables onto the skewer and grill until cooked.