3/4 Cup Olive Oil (loving Chipotle Olive Oil or Blood Orange Olive Oil in this recipe!)
4 large garlic cloves, pressed
2 tsp Thyme Leaf
5 tsp Smoked Paprika
4 tsp Sherry Vinegar
3/4 tsp Salt
1/2 tsp Ground Black Pepper
1/2 tsp Crushed Pepper Flakes
12 uncooked extra-large shrimp (13 to 15 per lb), peeled, de-veined
12 1-in-long pieces andouille or other fully-cooked, smoked sausages (such as linguiça; about 16 oz)
12 cherry tomatoes
12 2-layer sections of onion wedges
Nonstick vegetable oil spray
You’ll also be needing long metal skewers (or well-soaked bamboo skewers (so they don’t burn on the grill) for this recipe.
Make the glaze: Whisk together the olive oil, garlic, thyme, smoked paprika, Sherry, salt, black pepper, and crushed red pepper in medium bowl to blend. Transfer half of the glaze to a small bowl and set aside for later use at the table.
Add the other ingredients to the skewers in rotating order: shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges (should make about 6 large skewers). Arrange skewers on large rimmed baking sheet. [DO AHEAD: Skewers can be made up to 6 hours ahead.]
Cover and chill skewers and bowls of glaze separately.
Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with garlic-paprika glaze. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 min.
Remove skewers to a large platter, and serve with remaining bowl of glaze.