The classic shrimp boil is transformed into the tastiest kabobs yet! Can be grilled or baked and prepped in advance! Easy, right?

Shrimp Boil Kabobs - The classic shrimp boil is transformed into the tastiest kabobs yet! Can be grilled or baked and prepped in advance! Easy, right?

Shrimp Boil Kabobs - The classic shrimp boil is transformed into the tastiest kabobs yet! Can be grilled or baked and prepped in advance! Easy, right?

It was the first official day of summer today as it reached 100 degrees F here in LA.

Way to kick off the season, right?

We might as well do summer correctly, and throw these kabob onto the grill in this heatwave. We just have to.

Now these are perfect for those summer get-togethers since you can assemble all of these beforehand. Just be sure to keep the butter mixture separately from the assembled skewers.

And thanks to Reynolds handy foil, grilling is even more of a breeze so we have more time to sip on these strawberry pineapple mojitos.

Shrimp Boil Kabobs - The classic shrimp boil is transformed into the tastiest kabobs yet! Can be grilled or baked and prepped in advance! Easy, right?

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Shrimp Boil KabobsIMG_9249edit

Shrimp Boil Kabobs

Yield: 6 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
The classic shrimp boil is transformed into the tastiest kabobs yet! Can be grilled or baked and prepped in advance! Easy, right?
4.6 stars (7 ratings)
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Ingredients

  • ¼ cup unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tablespoon cajun seasoning
  • 1 tablespoon chopped fresh thyme
  • 1 pound baby Dutch yellow potatoes
  • 3 ears corn, each cut crosswise into 6 pieces
  • 1 pound medium shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 2 lemons, cut into wedges
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • In a small bowl, combine butter, garlic, cajun seasoning and thyme; set aside.
  • In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
  • Thread potatoes, corn, shrimp and sausage onto skewers.
  • Preheat grill to medium high heat. Line grill with Reynolds Wrap® Aluminum Foil.
  • Place kabobs on grill on aluminum foil, brushing with butter mixture occasionally and turning once halfway, until shrimp are opaque and corn is tender, about 7-8 minutes.*
  • Serve immediately with lemon wedges, garnished with parsley, if desired.

Notes

*This can also be baked for 12-15 minutes at 400 degrees F.

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Disclosure: This post is sponsored by the National Fisheries Institute Shrimp Council. All opinions expressed are my own.