¼ cup butter, melted
1 tbsp chili paste
2 cloves of garlic, minced
½ tsp salt
½ tsp ground black pepper
1 package Andouille (the spicier the sausage the better)
1 1/2lb large raw shrimp, peeled and deveined
Soak the skewers in water (if bamboo) for ½ hour. Preheat the grill to medium high.
Using a small bowl, whisk together the butter, chili paste, garlic, salt and pepper. Set aside.
Cut each of the sausages into 8 even slices. Alternately add the shrimp and the sausage slices (cut side facing out) onto a skewer. 4 shrimp and 4 sausage slices per skewer.
Brush both sides of the skewers with the butter mixture. Grill on nonstick foil until the shrimp are cooked through. Place on the open flame for decorative grilling marks and serve.
2.5 Net Carbs per skewer