Shrimp-Boil Kebabs

Name: Shrimp-Boil Kebabs
Ingredients: 1/2 pound small new potatoes; 2 small ears corn, cut into 1 1/2-inch rounds; 1/2 pound andouille, cut into 1-inch rounds; 1/2 pound large shrimp, peeled and deveined; 1/4 cup (1/2 stick) unsalted butter, melted; 4 teaspoons hot-pepper sauce, such as Tabasco; 2 teaspoons Old Bay Seasoning; Lemon wedges, for serving

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Author : Martha Stewart

Ingredients

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1/2 pound small new potatoes2 small ears corn, cut into 1 1/2-inch rounds1/2 pound andouille, cut into 1-inch rounds1/2 pound large shrimp, peeled and deveined1/4 cup (1/2 stick) unsalted butter, melted4 teaspoons hot-pepper sauce, such as Tabasco2 teaspoons Old Bay SeasoningLemon wedges, for serving

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Instructions

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Step 1

In a medium pot, bring potatoes to a boil in salted water over medium-high. Reduce heat and simmer until potatoes are tender when pierced with a knife, about 12 minutes. Drain and rinse under cold water. Alternately thread potatoes, corn, andouille, and shrimp onto four 8-inch skewers.

Step 2

Heat a grill to medium-high. Clean and lightly oil hot grill. In a small bowl, combine butter, hot-pepper sauce, and Old Bay Seasoning. Grill kebabs, turning and brushing with butter mixture occasionally, until shrimp are opaque throughout and corn is tender and beginning to char, about 8 minutes. Serve with lemon wedges.