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Flag Day, U.S. June 14
St. Jean-Baptiste Day (Quebec) June 24th
Our host of the month is Angela over at Chatter's Cafe!
Make sure you take a peak at our Featured Forum and get to know this amazing woman.
Trust me, you will be so grateful that you did!
This months featured forum is Chatter's Cafe
make sure you pop in and take a peak! While you are there don't forget to enter your own funny food picture
or just grab a coffee
and join in the chit chat! The Chatter's cafe is a great place to talk about anything and you don't need to know how to cook to join in on the conversation!
This month's GTKY questions are: "What is your favorite beat the heat dessert?"
All hosts are required to answer this in the leaders lounge!!
Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze
3/4 cup olive oil
4 large garlic cloves, pressed
2 tablespoons chopped fresh thyme
5 teaspoons smoked paprika*
4 teaspoons Sherry wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
12 uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined
12 1-inch-long pieces andouille or other fully cooked smoked sausages (such as linguiça; about 16 ounces)
12 cherry tomatoes
12 2-layer sections of red onion wedges
Nonstick vegetable oil spray
Special equipment: 6 long metal skewers
Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.
Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet.
DO AHEAD: Can be made up to 6 hours ahead.
Cover and chill skewers and bowls of glaze separately.
Coat grill rack with nonstick spray and prepare barbecue (medium-high heat).
Brush skewers on both sides with glaze from 1 bowl.
Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
Arrange skewers on platter. Serve with remaining bowl of glaze.
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