Blackstone Summer Shrimp Kabobs
Blackstone Summer Shrimp Kabobs is a healthy dinner recipe for the griddle, summer garden veggies and shrimp with a yummy dipping sauce
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1 to 2 zucchini (depending on size) cut into half circles, 1/2 inch thick
- 1 to 2 yellow squash (depending on size) cut into half inch circles, 1/2 inch thick
- 1 pint cherry or grape tomatoes
- 1 pound jumbo shrimp peeled and deveined
- 12 ounces smoked or andouille sausage sliced
- 8 to 10 wooden skewers
- olive oil, Cajun seasoning blend
- 1/2 cup mayo (or plain Greek yogurt)
- 1 tablespoon lemon juice
- 1 teaspoon Cajun seasoning (or more if desired)
- a few dashes of your favorite hot sauce
- lemon wedges for squeezing over top
Instructions
- Make the kabobs by putting the zucchini, yellow squash, tomatoes, shrimp, and sausage slices on the skewers in any order you prefer.
- Brush both sides of the kabobs with olive oil and season with Cajun seasoning (my seasoning blend already had salt, if yours does not season lightly with salt as well).
- For the dipping sauce, mix together the mayo or Greek yogurt, lemon juice, Cajun seasoning, and hot sauce.
- Preheat your griddle to medium heat for several minutes. Add some olive oil (or any cooking oil you prefer) and place the kabobs on the griddle.
- Cook 2 to 3 minutes, flip them and cook another 2 to 3 minutes. Serve with the dipping sauce and lemon wedges to squeeze over top.