This easy low carb summer grilling recipe is bound to become a family favourite!
Course: Main Course
1/4cupbutter or coconut oilmelted
1small hot red chili pepperseeded and minced (I used 1 tbsp Gourmet Garden red chill paste)
2clovesgarliccrushed (I used 2 teaspoons Gourmet Garden garlic paste)
1package spicy Al Fresco Fully Cooked Chicken Sausage(I used Smoked Andouille, but Spicy Jalapeño would be great too.)
1 1/2lbslarge raw shrimppeeled and deveined
If using bamboo skewers, soak them in water for 1/2 an hour (you will need 8 skewers). Preheat grill to medium high.
In a small bowl, whisk together the butter, chili pepper, garlic, salt and pepper. Set aside.
Cut each sausage into 8 even slices. Thread one slice of sausage onto a skewer, cut-side facing out. Thread a shrimp onto skewer so it curls around sausage. Repeat with 3 more sausage slices and 3 more shrimp per skewer.
Brush both sides of each skewer with the butter mixture. Grill until shrimp are cooked through, 2 to 3 minutes per side.
Season with additional salt and pepper to taste.
Makes 8 skewers. Each skewer has 2.46 g of carbs. So you can eat two!Food energy: 281kcal Total fat: 20.11g Calories from fat: 180 Cholesterol: 152mg Carbohydrate: 2.46g Total dietary fiber: 0.08g Protein: 17.60g