Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze

Ingredients

• 12 inch andouille sausage smoked fully cooked (such as linguiça; 16 ounces)
• 0.5 teaspoon pepper black freshly ground
• 12  cherry tomatoes 
• 2 tablespoons thyme sprigs fresh chopped
• 4 large garlic clove pressed
• 0.8 cup olive oil 
• 144 servings onion red
• 0.5 teaspoon pepper dried red crushed
• 0.8 teaspoon salt 
• 4 teaspoons sherry vinegar 
• 12 extra large shrimp deveined uncooked peeled per pound), ,
• 5 teaspoons paprika smoked

Equipment

• bowl
• whisk
• grill
• skewers

Directions

1. Whisk oil, garlic, thyme, smoked paprika,Sherry wine vinegar, salt, black pepper,and crushed red pepper in medium bowlto blend for glaze.
2. Transfer half of glaze tosmall bowl and reserve for serving.
3. Alternately thread shrimp, sausagepieces, cherry tomatoes, and sections ofonion wedges on each of 6 long metalskewers. Arrange skewers on large rimmedbaking sheet. DO AHEAD: Can be made up to6 hours ahead. Cover and chill skewers andbowls of glaze separately.
4. Coat grill rack with nonstick spray andprepare barbecue (medium-high heat).
5. Brush skewers on both sides with glazefrom 1 bowl. Grill until shrimp are opaquein center, turning and brushing occasionallywith more glaze, 6 to 8 minutes.
6. Arrange skewers on platter.
7. Serve withremaining bowl of glaze.
8. * Sometimes labeled Pimentón Dulce orPimentón de La Vera Dulce; available atsome supermarkets, at specialty foodsstores, and from latienda.com.
9. If you're using bambooskewers instead of the metal kind, be sure tosoak them for at least an hour before grilling.Unsoaked skewers will burn on the grill.