Shrimp and Andouille Sausage Kabobs with Apricot Grand Marnier Glaze and Baked Potato

I love love love cooking with Johnsonville Andouille Sausage!  You too will absolutely love cooking with Johnsonville sausage!  Why? Well  because they give a powerful punch of flavor without the fillers and did I mention no MSG ~ BAM!  Johnsonville always pleases with only premium cuts of pork, fully cooked sausage for convenience ~ all cooked with lots of  Johnsonville love.  They are even getting creative with their flavors like their Three-Cheese Italian Style!

I put them on wooden skewers, added some pineapples and glazed them with an Apricot Grand Marnier Glaze, grilled them and OMG ~ Best Kabobs Ever ~ I indulged in a piece of heaven!  It was so delish that I made them for a cookout the following week.  They were a huge success and took little to no time on the grill!  I paired it with a baked potato for dinner with my family but served them with a salad at the cookout!

SHRIMP & ANDOUILLE SAUSAGE KABOBS WITH APRICOT GRAND MARNIER GLAZE & BAKED POTATO

SHRIMP & ANDOUILLE SAUSAGE KABOBS INGREDIENTS:
1 package of fully cooked Johnsonville Andouille Sausage
10-12 large or jumbo shrimp (peeled and deveined)
1 cup of pineapple chunks
1 tbsp. extra virgin olive oil
1-2 tsp. sea salt
1 tbsp. granulated garlic
1-2 tsp. black pepper
1-2 tbsp. finely chopped cilantro
¼ cup pineapple juice

APRICOT GRAND MARNIER GLAZE INGREDIENTS:
½ cup apricot preserves
¼ cup Grand Marnier
2 tbsp. Dijon mustard
2 tbsp. brown sugar
½ tbsp. apple cider vinegar

BAKED POTATO INGREDIENTS:
4-6 medium  or large potatoes
½ tsp. extra virgin olive oil (per potato)
½ tsp. sea salt (per potato)

READY, SET, GO:

1. LET’S MAKE THE BAKED POTATO ~ Thoroughly wash potatoes, puncture holes in potatoes with a fork (puncture 8-10 times), rub with extra virgin olive oil and sprinkle potatoes with sea salt, bake on a lined baking sheet for 1 hour, remove from oven, carefully split open down the middle (do not burn your fingers), add butter, a little sea salt from the skin and cilantro or parsley.
2. LET’S MAKE THE SHRIMP & ANDOUILLE SAUSAGE KABOBS ~ Remove tails from shrimp and clean, slice Johnsonville Andouille Sausage into ½ inch slices, add Johnsonville Andouille Sausage to a bowl and add the extra virgin olive oil, sea salt, cilantro, granulated garlic, black pepper and pineapple juice, toss and allow shrimp and Johnsonville Andouille Sausage to marinade over night or minimum of 15 to 20 minutes in refrigerator.
3. Add shrimp, Johnsonville Andouille Sausage and pineapple to wooden skewers in a pattern, grill 3-5 minutes on each side
4. While kabobs are grilling, in a bowl mix the apricot preserves, Grand Marnier, Dijon mustard, brown sugar and apple cider vinegar together and then generously glaze and grill the kabobs an additional 1-2 minutes on each side until glaze is caramelized.
5. ENJOY AND SHARE ~

“Disclosure: Compensation was provided by Johnsonville. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Johnsonville.”