Blackstone Summer Shrimp Kabobs is a healthy dinner recipe for the griddle, summer garden veggies and shrimp with a yummy dipping sauce
Prep Time 15minutes mins
Cook Time 6minutes mins
Course Main Course
Cuisine American
Servings 4
Calories 545 kcal
EquipmentBlackstone Griddle
Flat Top Grill/ Griddle
Ingredients
1 to 2 zucchini (depending on size) cut into half circles, 1/2 inch thick
1 to 2 yellow squash (depending on size) cut into half inch circles, 1/2 inch thick
1 pint cherry or grape tomatoes
1 pound jumbo shrimp peeled and deveined
12 ounces smoked or andouille sausage sliced
8 to 10 wooden skewers
olive oil, Cajun seasoning blend
1/2 cup mayo (or plain Greek yogurt)
1 tablespoon lemon juice
1 teaspoon Cajun seasoning (or more if desired)
a few dashes of your favorite hot sauce
lemon wedges for squeezing over top
Instructions
Make the kabobs by putting the zucchini, yellow squash, tomatoes, shrimp, and sausage slices on the skewers in any order you prefer.
Brush both sides of the kabobs with olive oil and season with Cajun seasoning (my seasoning blend already had salt, if yours does not season lightly with salt as well).
For the dipping sauce, mix together the mayo or Greek yogurt, lemon juice, Cajun seasoning, and hot sauce.
Preheat your griddle to medium heat for several minutes. Add some olive oil (or any cooking oil you prefer) and place the kabobs on the griddle.
Cook 2 to 3 minutes, flip them and cook another 2 to 3 minutes. Serve with the dipping sauce and lemon wedges to squeeze over top.
