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In a large bowl add shrimp, sliced andouille, cajun seasoning, a generous pinch of kosher salt and freshly ground black pepper, olive oil and lemon juice.
Toss to combine.
Immediately thread the shrimp and sausage onto skewers by wrapping a shrimp around a slice of sausage before skewering. Repeat, 4 per skewer.
Brush grill grates with olive oil before preheating to 400°.
Once preheated, place the skewers onto the hot grates. Close the lid and grill for 3 minutes. Turn and repeat, grilling for 3 more minutes or until fully cooked.
Serve with a sprinkle of finely minced fresh parsley and hot sauce for extra heat.