Cajun Shrimp and Sausage Skewers

• Gluten free

• Meat

  • 1 (12.8-ounce package Andouille sausage, smoked

• Seafood

  • 1 1/2 lbs Shrimp, medium

• Produce

  • 1 tbsp Chives, Fresh
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Thyme, dried

• Condiments

  • 1/4 cup Mayonnaise
  • 1 tbsp Sriracha

• Baking & Spices

  • 1 tsp Cayenne pepper
  • 1 Kosher salt and freshly ground black pepper
  • 1 tbsp Paprika, smoked

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 tbsp Condensed milk, sweetened

Found on damndelicious.net

Description

Ingredients

• 1 1/2 pounds medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoons cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 tablespoon chopped fresh chives
• 1/4 cup mayonnaise
• 1 tablespoon Sriracha, or more, to taste*
• 1 tablespoon sweetened condensed milk

Directions

• To make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside. In a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes. Thread shrimp and sausage onto 4-inch-long skewers or toothpicks. Heat a grill pan over medium high heat. Add shrimp in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side. Serve immediately with Sriracha cream sauce, garnished with chives, if desired.