- 16-20 large raw shrimp
- 450 g smoked sausages
- 3 tbsp. l sweet chili sauce
- 1 tbsp. l cider vinegar
- 2 tbsp. l olive oil
- ½ tsp sweet paprika
- a pinch of cayenne pepper
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
For shrimp, remove the heads and shells. Cut the shrimp along the back and remove the dark vein.
Mix chili sauce, vinegar, olive oil and spices for the marinade. Pour shrimp with marinade and leave for 30 minutes.
While the shrimp is pickling, soak the wooden skewers in cold water.
Slice the sausages diagonally into 1 cm slices. String, alternating, the shrimps and sausages into skewers.
Grill skewers over hot coals by turning the skewers. You will need 3-4 minutes. from each side.
Servings Per Container
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Table of weights and measures
Illustrations to the material: LLC Publishing House Gastronom