Blackened Shrimp is one of my favorite dishes. I have always liked to pair shrimp and sausage and andouille sausage is excellent on the grill.
Remove the heads, peel, remove the mud vein and rinse the shrimp in cool water. Brush a them with a thin coat of extra virgin olive oil and add your favorite blackened seasoning. I used Shipwreck Seasoning's Powder Keg Blackened Seasoning and it was awesome.
In a sauce pan, simmer your fresh andouille sausage in beer for about 12 minutes or until it's almost all the way cooked through. Remove from the beer and slice into 3/4 inch medallions.
Skewer the andouille medallions and shrimp with fresh sweet peppers. Brush another thin coat of olive oil over the skewers and add more blackened seasoning.
Set your grill up for direct grilling. Grill over direct heat at 400 degrees for about 90 seconds on each side. Remove, take a picture and serve over rice. I cheated and used Zatarain's Brown Rice Jambalaya Mix. If you want to make your own Jambalaya, check out our Grilled Jambalaya with Chicken and Sausage.