Glaze:
3/4 c olive oil
4 garlic cloves, minced
2 Tbls fresh chopped thyme
5 tsp smoked paprika
4 tsp Sherry wine vinegar
3/4 tsp sal
1/2 tsp pepper
1/2 tsp crushed red pepper
12 extra large shrimp
12 inch long pieces of sausage (already cooked or boiled)
cherry tomatoes
Whisk glaze together – pour half in gallon baggie and add meat and tomatoes to marinade for 30 minutes. lace remaining glaze in small bowl to serve with.
Skewer meat and grill – 6-8 minutes, brushing occasionally with marinade.
Recipe Source: bonappetit
Tags: grill