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Chef Jordan’s Gulf Shrimp & Sausage Skewers Recipe

  • Chef Jordan’s Gulf Shrimp & Sausage Skewers Recipe

    The Perfect Patio Party Pleasers

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When the weather is starting the shift from summer to fall, it’s the perfect time to squeeze in those final backyard barbeques with friends and family.

Chef Jordan Swim of Carlton Provisions and Vestals Catering shared his favorite patio recipe: Shrimp and Sausage Skewers.These skewers are an absolute hit, and they look fancy without being difficult.

Plus, if you use Carlton Provision’s famous Jalapeno Cheddar Sausage, it really steps up the flavor. Grab it at Carlton Provision’s location in the Lexus Box Garden at Legacy Hall. PRO TIP: Speed up the process when you place your order via email at or call 972-803-3806.

Let us know what you think!

Gulf Shrimp and Jalapeno Sausage Skewers Recipe


  • 3/4 cup olive oil
  • 4 large garlic cloves, pressed
  • 2 tablespoons chopped fresh thyme
  • 5 teaspoons smoked paprika
  • 4 teaspoons sherry wine vinegar
  • Zest of one orange
  • 2 tsp brown sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 12 uncooked extra-large TX gulf shrimp (13 to 15 per pound), peeled, deveined
  • 12 1-inch-long pieces smoked sausage (Carlton Jalapeno Cheddar)
  • 12 cherry tomatoes
  • 12 2-layer sections of red onion wedges


  • Nonstick vegetable oil spray
  • 6 long metal skewers


  1. Whisk oil, garlic, thyme, smoked paprika, sherry wine vinegar, brown sugar, zest , salt, black pepper, and crushed red pepper in medium bowl to blend for glaze.
  2. Transfer half of glaze to small bowl and reserve for serving.
  3. Alternate shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers.
  4. Arrange skewers on large rimmed baking sheet.
  5. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat)
  6. Brush skewers on both sides with glaze from 1 bowl.
  7. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.

* Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately

* Serve with remaining bowl of glaze.

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