Bite-sized boiled potatoes, sweet corn, and smoky chorizo unite on a skewer with juicy shrimp, slathered in a mouthwatering cajun butter. Then they're grilled to charred perfection to make these shrimp boil skewers. They're packed with flavor, healthy, hearty, spicy, and finger-licking delicious!
Ingredients
24nugget potatoes
3earscorn, cut into 4 pieces each
1 ½lbchorizo sausage, sliced into 1 ½ inch pieces
1lbtail-on shrimp
½lemon, cut into wedges
Cajun Lemon Garlic Butter
½cupsalted butter
½teaspoonEACH: paprika and chili powder
¼teaspoonEACH: oregano and sea salt
1clovegarlic, finely minced
Juice of ½ lemon
Instructions
Bring a large pot of water to a boil over high heat. Add the potatoes and let them boil for 10 minutes. Add the corn and the chorizo and boil for another 5 minutes. Drain the pot.
Skewer the potatoes, corn, sausage, and shrimp onto 12 long skewers. Place the skewers on a baking sheet.
1 lb tail-on shrimp
Oil your grill and preheat it to medium-high. In a small pan over medium heat, add all the Cajun lemon garlic butter ingredients. Let the butter melt then pour half of the butter into a small bowl. Keep the other half warm.
½ cup salted butter, ½ teaspoon EACH: paprika and chili powder, ¼ teaspoon EACH: oregano and sea salt, 1 clove garlic, Juice of ½ lemon
Baste the skewers with the butter then grill for 10 minutes, turning halfway and basting once more.
Serve the shrimp boil skewers with the lemon slices and the warm butter on the side.