Dairy-Free Cajun Shrimp Boil Skewers

Instructions

1. 1In a small saucepan, melt the 1/2 cup of dairy-free butter substitute over medium heat. Once melted, stir in the 2 tbsp of Cajun seasoning until well combined.
2. 2Gather the about 680 g of peeled and deveined large shrimp, the about 450 g of sliced Andouille sausage, the 3 ears of corn on the cob (cut into 2.54 cm pieces), and the about 450 g of quartered red potatoes.
3. 3Divide these ingredients evenly and carefully thread them onto 6-8 skewers, alternating between the shrimp, sausage, corn, and potatoes.
4. 4Using a pastry brush, generously coat all sides of the threaded skewers with the seasoned dairy-free butter mixture prepared in the first step.
5. 5To grill: Preheat your grill to medium-high heat (approximately 205°C / 200°C). Place the brushed skewers directly onto the grill grates and cook for 12-15 minutes, turning occasionally, until the shrimp are pink and opaque (internal temperature 63°C / 63°C) and the potatoes are tender when pierced with a fork.
6. 6To bake: Preheat your oven to about 205°C (200°C). Arrange the brushed skewers in a single layer on a large baking sheet. Bake for 12-15 minutes, flipping halfway through, until the shrimp are pink and opaque (internal temperature 63°C / 63°C) and the potatoes are tender when pierced with a fork.
7. 7Serve the skewers immediately with the 1 lemon, cut into wedges, for squeezing over the top.

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