A recent trip to the Gulf Coast yielded a cooler full of fresh-off-the-boat shrimp for the trip home (freeze in gallon-sized freezer bags, then pack into a good cooler with dry ice for 48 hours of safe travel time. Works for fish as well.)

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Fresh seafood on the grill is the perfect way to wind down summer. Images by author

With winter just around the corner, I’m getting in as many summer style recipes as possible these days. This grilled shrimp dish is perfect for a busy, warm night. The chili lime marinade works quickly, so 30 minutes in the sauce is plenty to flavor the shrimp. Leave it in the marinade too long, and the shrimp will be rubbery and tough. The combination of grilled shrimp, smoked sausage, red onion, and pineapple make a complete meal on a stick. Serve it up on a bed of rice for a nice family dinner.

Start with the shrimp. You will need about 2 pounds of wild caught, American shrimp. Even better if you can cast or dip net them yourself off a dock, the bank or a boat. Peel and devein the shrimp and add them to a ziplock bag. Cut up a fresh pineapple into cubes.

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Fresh pineapple is best for flavor and texture.

Quarter a red onion and peel the layers apart. Finally, slice your favorite smoked sausage into bite-sized pieces.

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Cut your favorite smoked sausage into bite-sized pieces.

I don’t marinate the sausage for this one; just stick it in the fridge until you are ready to build the skewers. Don’t leave out the honey. The touch of sweetness balances the heat from the red pepper flakes and the zest of the lime.

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The touch of sweetness from the honey helps to balance the heat and the zesty lime.

Add the pineapple and onion to the bag with the shrimp. Season with J.O. #1 blend.

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Add everything but the sausage to the marinade bag.

Add the marinade ingredients, seal the bag and smush it around to blend the marinade and coat everything. Refrigerate for 30 minutes. Open the bag and thread the ingredients, including the sausage, onto wooden or metal skewers.

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Alternate the ingredients on metal or wood skewers.

Grill at 350 or about medium heat for 20-25 minutes, flipping half way. Once the shrimp and sausage are cooked through, remove the skewers from the grill.

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Grill just until the shrimp and sausage are cooked through.

I like to serve these with cooked rice to make a complete meal. Smaller versions also work well as appetizers.

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