SHRIMP AND SAUSAGE

 

1 teaspoon	Smoked Paprika
1 teaspoon	Onion Powder
½ teaspoon	Ground Cumin
½ teaspoon	Dried Oregano
¼ teaspoon	Black Pepper
0.12 teaspoon	Cayenne Pepper (omit if the sausages you 're using are spicy)
2	Large Pork Sausage Links (Cajun-style, fully cooked, 3 oz each, thinly sliced)
2 tablespoons	Butter
3	Garlic Cloves (minced)
16 ounces	Large Shrimp
2 tablespoons	Parsley (finely chopped, for garnish) METHOD Mix the seasonings in a small bowl. Set aside. Heat a large, 12-inch skillet over medium-high heat. Add the sausage slices and cook, stirring often, until browned, 3-5 minutes. Remove to a plate and cover to keep warm. In the same skillet, add the butter and swirl to coat. If the skillet is too hot, reduce the heat to medium. Add the minced garlic cloves and the seasonings and cook, stirring, for 30 seconds. Add the shrimp. Cook until browned, stirring often, until opaque and cooked through, about 5 minutes. You can also spread them on the bottom of the skillet in a single layer and cook for about 2 minutes per side. Add the sausage back to the skillet. Cook, stirring, for one more minute. Remove from heat, garnish with parsley, and serve.