Grilled Shrimp & Sausage skewers with a chile, garlic & thyme marinade

SERVES 8

16 21-25 count shrimp, fresh or flash frozen & thawed, peeled & deveined, with tails intact
4 fully cooked sausage (choose your favorite), each sliced into 6 rounds
8 wooden skewers soaked in water for 1 hour or metal skewers at least 6" to 8" long

Marinade

3 ea. dried New Mexico Chiles & Passilla Chiles placed in a bowl and covered with 2 cups
hot water for 1 hour (both chiles are easily found in the Hispanic spice & chile section of most grocers)
1 head or 12 cloves of fresh garlic
3 Tablespoons fresh or 1 1/2 teaspoons dried Thyme
1/2 teaspoon sea salt
1/2 cup Extra Virgin Olive Oil

Place all marinade ingredients in food processor and process until smooth (or slightly chunky if you prefer).

Skewer shrimp & sausage by pushing skewer through shell on tail, then through sausage, then through
top of shrimp so the shrimp appears to be wrapped around the sausage. Repeat this step so you have
two shrimp & sausage per skewer. Brush on marinade 20 minutes before grilling.

Prepare the Grill

Preheat grill on medium high. Brush teflon grill pan or foil with Canola oil or other high smoke point oil.
When hot, add marinading skewers. Cook about 2 - 3 minutes on each side basting with remaining marinade.

Narrow Gate Vineyards & Winery - 4282 Pleasant Valley Road - Placerville, CA - 95667 - 530.644.6201