One of my favorite things to do, is go to the grocery store and let the creative juices start to flow. This recipe was a combination of wanting seafood, hearing "jerk" and thinking barbecue. This has to be one of the best "winging it" recipes we have ever tried, and enjoyed. This is part one of the meal. So get ready, the rest is coming......
1 package of smoked sausage
1 lb of 16-20 shrimp (the number is the amount of shrimp per pound, in this case go for big ones)
1 tsp of the following spices:
1/4 cup of olive oil
So, the jerk seasoning is really up to you. It's all about deep spice flavor. Perhaps the only necessity is the all spice ginger and cinnamon. The rest you can do what you like. What you want to do is marinade the shrimp (de-shelled and de-veined) in the jerk seasoning. So mix all the spices and the olive oil into a freezer bag and coat the shrimp by tossing them around in the bag. Let the shrimp marinade as long as you can even overnight. When ready, slice the sausage into 1 inch pieces, and the lemon into wedges. Skewer them putting the lemon in between the shrimp and sausages until you are out. Grill then on medium heat until the shrimp are pink and done, about 3 minutes per side. Serve. That's it, easy, tasty and inspiring. Stay tuned......