With grilling, you use a direct flame, cooking quickly. When you BBQ, you use an indirect or low flame, cooking very slowly. And of course, there are different types of grills. The two most common are charcoal and gas grills. I use gas, but I’ll look for recipes for both methods. For a pig roast, an open flame or pit is the way to go, but I’ll stick with grilling or BBQ recipes for now.
Oh, and enjoy!
2 large garlic cloves, sliced
2 tsp coarse salt
2 tsp caraway seeds
2 tablespoons ancho chili powder
1/4 cup olive oil
2 pounds medium shrimp, shelled (tails off too) and deveined
5-6 spicy pre-cooked sausages (Portuguese sausage or Andouille), sliced crosswise 1/2 inch thick
metal or wooden kabob skewers
In a large bowl, combine garlic, salt, caraway seeds, chili powder and olive oil. Add the shrimp and toss to coat.
If you are using wooden skewers, soak them in water for 10 minutes.
For each skewer, start by threading the tail end of the shrimp. Then, thread a piece of sausage on. Then, thread the top of the shrimp onto the skewer. The shrimp should be attached at both ends with the sausage nestled in the middle of the ends. Using more skewers, repeat with the remaining shrimp and sausage.
Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.
Serves 10-12 (as a main course) Serves lots more if serving as an appetizer