A kabob with a kick

As the temperature increases outside, our desire to turn on the oven, warming the entire house decreases. Who wants to stay inside and cook when you can throw on shorts and flip flops and enjoy the outdoors?

After a long and dreary spring, it has been invigorating to get outside and move dinner to the patio. The afternoon sun shines longer and this week the weather couldn't be better!

The smell of fresh cut grass and blazing barbecues inspires meat and veggie grilling creations. This recipe incorporates sweet paprika and spicy mango sausage to create a dish the whole family will enjoy!

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Paprika shrimp andspicy sausage kabobs

Shrimp and Sausage Kabobs:

10-12 skewers

1 lb raw shrimp, peeled

5 fully cooked sausages, sliced 1/2 inch thick

12-15 cherry tomatoes

1 red onion, sliced into wedges

3-4 Tbsp. olive oil

pinch of salt and pepper

2 tsp. paprika

• If you are using wooden skewers, soak them in water for about an hour before use.

• Alternately thread shrimp, sausage, tomatoes and onions onto skewers.

• Brush both sides of skewers with olive oil.

• Sprinkle salt, pepper and paprika on shrimp.

• Place on a medium temperature grill until shrimp is done and sausage is heated through, about 3 to 5 minutes per side.

• Remove from grill and serve immediately.

Helpful Hints:

• Any fully cooked sausage can be used on these kabobs. I like Aidells Mango Jalapeno Chicken Sausage.

• Make sure onions are threaded onto skewers in 2-layer sections. This will ensure they are done at the same time as the shrimp and sausage.

• If you don't like cooked tomato, leave off the skewer and serve on the side.

• Brush on additional olive oil to keep onions from drying out.

• Mushrooms and zucchini are a great addition to this recipe.

This recipe is a variation of one found in Bon Appetit magazine.

For additional recipes and photos, visit Shawnna Fields' blog at sfields.hubpages.com.