Caprial's Bistro-Style Cuisine
12 medium shrimp, peeled, deveined, tails on
3 chorizo or other spicy sausage
Sauce
1 tsp olive oil
2 cloves garlic, chopped
1 tsp peeled, chopped fresh ginger
1/2 cup apple brandy
1/2 cup cider
2 Tbsp honey
1 jalapeno pepper, chopped
1/4 cup vegetable oil
1 tsp fresh thyme
1 tsp cracked black pepper
Set wooden skewers to soak in water. Bring a stockpot of water to a boil. Add the sausage and blanch for 2 to 3 minutes, then transfer to a colander to cool.
To prepare the glaze, heat the olive oil in a saute pan over high heat until hot. Add the garlic and ginger and saute until fragrant,l about 1 minute. Remove the pan from the heat, add the brandy, and return the pan to the burner. Cook until the brandy is reduced by half, then add the apple cider and reduce again by half. Add the honey and jalapeno and cook for about 2 miutes. Remove from the heat, stir in the oil, thyme, and black pepper, then set aside to cool.
Cut the sausages on the diagonal into pieces. Place 1 shrimp and 1 slice of sausage on a skewer, then repeat adding another shrimp and another piece of sausage. Repeat with the remaining skewering the remaining shrimp and sausage.
Place the skewers on the prepared grill and generously brush the top and sides with the glaze. After about 2 minutes, turn the skewers and brush them again with the glaze. Cook for another 2 minutes, until shrimp is just cooked through. Brush lightly with the glaze on all sides and serve.