21-24 Shrimp cleaned, peeled, & de-veined
8 spicy sausage links
1/2 cup apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon onion powder
2 cloves garlic, minced
3 tablespoons honey
1/4 cup canola oil
1 teaspoon dry thyme
Salt, pepper to taste
12- 15 8” bamboo skewers (let soak in water 15-20 minutes)

21 -24 Shrimp cleaned, peeled, & de-veined 8 spicy sausage links 1/2 cup apple cider vinegar 1 teaspoon dijon mustard 1 teaspoon onion powder 2 cloves garlic, minced 3 tablespoons honey 1/4 cup canola oil 1 teaspoon dry thyme 12 - 15 8” bamboo skewers (let soak in water 15-20 minutes)

Mix together the vinegar, mustard, onion powder, garlic, honey, thyme, salt, pepper, and canola oil. Toss in shrimp, let marinade for 30 minutes.

Cut sausage links in half length wise, and then cut into 2 inch pieces.

Start the Traeger grill on smoke with the lid open until the fire is established (4-5) minutes. Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.

Alternate the sausage and shrimp on the skewers (about 2 shrimp and 3 sausages per skewer). Place on grill, cook about 8-10 minutes until shrimp is cooked.

Serve.