2 regular Linguica sausages, sliced into 1/2 inch coins (or 5 regular size andouille)
1 lb large peeled and deveined raw shrimp
1 green or red bell pepper (cut into squares, and optional)
8 oz whole button or cremini mushrooms
Add To Shopping List
Let's Make It
Start the grill. These cook best on a medium high temp grill. Make a marinade using the Cajun seasoning, garlic powder, cayenne, oil and water. Pour half over the shrimp, cover, and marinade for about 15 minutes.
Slice the sausage (and if you haven't chopped the veggies already, do that now.) Using bamboo skewers, load them up in the following order: shrimp, sausage (skewer through the skin, so it sits flat), bell pepper (if using), mushroom, bell pepper, sausage, and shrimp. (The real key is making sure the shrimp are on both ends, as they are the anchors on the skewers.) Brush on remaining marinade and season with extra Cajun seasoning if desired.
Cook until shrimp are done, and sausage is heated through (about 15 minutes).