Shrimp and Sausage Skewers adapted from Bon Appetit
¾ cup olive oil
4 large garlic cloves, pressed
2 tablespoons chopped fresh thyme + 1 T dried thyme
3 teaspoons smoked paprika
6 teaspoons Sherry wine vinegar
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
1 1/2 lbs uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined
4 pieces of pre cooked sausage 1-inch-long pieces
12 cherry tomatoes
12 2-layer sections of red onion wedges
1 jar of orange marmalade or other sweet preserve
6 long metal skewers
6 long bamboo skewers soaked in water
Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, 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 skewer. Arrange skewers on large rimmed baking sheet. DO AHEAD Can be made up to 6 hours ahead.
Prepare barbecue (medium-high heat). Brush 6 of skewers on both sides with glaze from 1 bowl. Brush the remaining 6 skewers with the orange marmalade. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze or marmalade, 6 to 8 minutes.
Arrange skewers on platter. Serve with remaining bowl of glaze and marmalade.