Blazing Cajun Shrimp Skewers

These Blazing Cajun Shrimp Skewers pair juicy shrimp with smoky andouille sausage, bold Scorpion Rub and a buttery hot honey drizzle. They cook quickly over hot coals and deliver a sweet, savory and spicy bite that is perfect for cookouts, appetizers or an easy weeknight meal.

Recipe Details

Prep Time	20 minutes
Cook Time	10 minutes
Total Time	30 minutes
Servings	4
Cooking Method	Grilling

Ingredients

For the Shrimp Skewers

• 1 pound raw 20–30 count shrimp, peeled and deveined
• Andouille sausage, cut into 1/2-inch slices
• Blazing Star BBQ Scorpion Rub, as needed
• Olive oil, as needed to coat the skewers
• Wooden skewers

For the Hot Honey Butter

• 1 tablespoon butter
• 1/4 cup Melinda’s Hot Honey
• 1 teaspoon Blazing Star BBQ Scorpion Rub

Instructions

1. Soak the skewers. Place the wooden skewers in water and soak them for 20 to 30 minutes to help prevent them from burning on the grill.
2. Prepare the ingredients. Peel and devein the shrimp if necessary, then cut the andouille sausage into approximately 1/2-inch slices.
3. Start assembling the skewers. Pierce the body of one shrimp with a skewer and slide it into position.
4. Add the sausage. Place one slice of andouille sausage against the shrimp, positioning it so the sausage helps hold the curved shrimp and its tail in place.
5. Finish the skewers. Continue alternating shrimp and andouille sausage until each skewer is filled without overcrowding it.
6. Season the skewers. Lightly coat the shrimp and sausage with olive oil, then season evenly with Scorpion Rub.
7. Grill over hot coals. Place the skewers over hot coals and grill for a few minutes on each side. Turn carefully and avoid leaving them over the heat long enough to burn or overcook the shrimp.
8. Make the hot honey butter. Melt the butter and combine it with Melinda’s Hot Honey and 1 teaspoon of Scorpion Rub. Stir until evenly blended.
9. Finish and serve. Remove the cooked skewers from the grill and drizzle the hot honey butter over the shrimp and andouille sausage before serving.

Mike’s Tips

• Use shrimp that are similar in size so they cook evenly.
• Soaking wooden skewers helps protect them, but keep the exposed ends away from the hottest part of the fire.
• Place the andouille against the inside curve of each shrimp to help hold everything securely on the skewer.
• Andouille sausage is already cooked, so the goal is to heat it through and add a little char without overcooking the shrimp.
• Apply the hot honey butter after grilling so the honey does not burn over the hot coals.

Frequently Asked Questions

Can I use metal skewers?

Yes. Metal skewers work well and do not need to be soaked before grilling.

Can I make these without andouille sausage?

Yes. You can grill the Scorpion-seasoned shrimp by themselves, but the andouille adds smoky, savory flavor to every bite.

How do I know when the shrimp are finished?

The shrimp should be opaque and firm with a slight curve. Remove them promptly so they stay juicy and tender.

Can I prepare the skewers ahead of time?

Yes. Assemble and refrigerate the skewers before cooking. Add the olive oil and Scorpion Rub shortly before placing them on the grill.

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• Grilled Scorpion Shrimp Alfredo
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