3/4 cup olive oil
4 large garlic cloves, pressed
2 tablespoons chopped fresh thyme
5 teaspoons Bourbon Smoked Paprika
4 teaspoons Sherry wine vinegar
3/4 teaspoon Bourbon Smoked Salt
2 teaspoons Bourbon Smoked Pepper
1 teaspoon dried crushed red pepper
12 uncooked extra-large shrimp, peeled and deveined
12 1-inch-long pieces andouille or other fully cooked smoked sausage
12 cherry tomatoes
12 2-layer sections of red onion wedges
Nonstick vegetable oil spray
Bourbon Barrel Grill Wood
Whisk oil, garlic, thyme, Bourbon Smoked Paprika, Sherry wine vinegar, Bourbon Smoked Salt, Bourbon Smoked 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. Cover and chill skewers and bowls of glaze separately. Coat grill rack with nonstick spray and prepare grilling wood. 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. Enjoy!
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