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Grilled Shrimp Boil Skewers with Corn Salsa

A delicious and fun shrimp skewer dish with a twist! Easy to make in advance.
Makes 4 Servings
Hands-On Time: 
Total Time: 
About the Chef
Vimax Media Chef: Approximate nutritional values per serving (2 skewers, 1/2 cup salsa): 623 Calories, 37g Fat, 12g Saturated Fat, 222mg Cholesterol, 1453mg Sodium, 37g Carbohydrates, 3g Fiber, 5g Sugars, 0g Added Sugars, 31g Protein
Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes.
In a large saucepot, heat potatoes, lemon, 1 tablespoon seasoning and enough water to cover potatoes by 1 inch to a boil over medium-high heat; cook 10 minutes or until potatoes are fork-tender. Strain potato mixture; remove and discard lemon, and cool 10 minutes.
In small saucepan, heat beer to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until reduced by 2/3. Whisk in butter and remaining 1 1/2 teaspoons seasoning. Makes about 1/2 cup.
In medium bowl, toss garlic, pepper, corn, red onion, lemon juice, oil and salt. Makes about 2 cups.
Alternately thread shrimp, sausage, yellow onion and potatoes onto skewers; spray both sides with cooking spray. Place skewers on hot grill rack; cover and cook 6 minutes or until shrimp turn opaque throughout, turning once and brushing with beer mixture every 2 minutes.
Serve skewers with Corn Salsa sprinkled with parsley, if desired.