Ingredients:

• 1 1/2 pounds medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoons cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 tablespoon chopped fresh chives

FOR THE SRIRACHA CREAM SAUCE

1/4 cup mayonnaise
1 tablespoon Sriracha, or more, to taste*
1 tablespoon sweetened condensed milk

Directions:

• To make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside.
• In a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes.
• Thread shrimp and sausage onto 4-inch-long skewers or toothpicks.
• Heat a grill pan over medium high heat. Add shrimp in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side.
• Serve immediately with Sriracha cream sauce, garnished with chives, if desired.

What to Drink with It?

• Riesling: Villa Wolf Dry Riesling $11.99
• Sparkling: Clos Amador Cava Reserva $11.99
• Portuguese White Wine: Foral de Melgaco Alvarino $14.99
• Beer: Mast Landing Tell Tale Pale Ale 16oz. $14.79/4pk

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Photo credit: DamnDelicious.net