These BBQ shrimp and sausage skewers pair deveined shrimp with smoked sausage, Infidel Pork Rub, and a Bunker Bacon Bourbon BBQ Sauce glaze. Pitmaster Paul uses smoked Vermont cheddar sausage in the written recipe.
Wrap each shrimp around a piece of sausage as you thread the skewer. The recipe uses three pieces of each per skewer. Season the assembled skewers and have the sauce ready before starting the high-heat cook.
Turn, then glaze
Turn the skewers every three minutes and add the sauce after two turns. Continue cooking until the shrimp reach the recipe’s 145°F endpoint. Use the smoked sausage specified in the recipe and check its package instructions before cooking; raw sausage needs a different cooking plan.
Shrimp wrap around pieces of smoked sausage on these BBQ skewers. Season with Infidel Pork Rub, turn during a high-heat grill cook, and add Bunker Bacon Bourbon BBQ Sauce near the finish.
Ingredients
1 pound of Deveined Shrimp
6-8 Sausage links (I used smoked vermont cheddar sausages)
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