Shrimp Boil Kabobs

Ingredients

• 1/4 cup unsalted butter, melted
• 3 cloves garlic, minced
• 1 tablespoon cajun seasoning
• 1 tablespoon chopped fresh thyme
• 1 pound baby Dutch yellow potatoes
• 3 ears corn, each cut crosswise into 6 pieces
• 1 pound medium shrimp, peeled and deveined
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 2 lemons, cut into wedges
• 2 tablespoons chopped fresh parsley leaves

Directions

• 1.

  In a small bowl, combine butter, garlic, cajun seasoning and thyme; set aside.

• 2.

  In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.

• 3.

  Thread potatoes, corn, shrimp and sausage onto skewers.

• 4.

  Preheat grill to medium high heat. Line grill with Reynolds Wrap® Aluminum Foil.

• 5.

  Place kabobs on grill on aluminum foil, brushing with butter mixture occasionally and turning once halfway, until shrimp are opaque and corn is tender, about 7-8 minutes.*

• 6.

  Serve immediately with lemon wedges, garnished with parsley, if desired.