Shrimp Boil Kabobs with Old Bay Aioli — summer on a stick! Yes, shrimp boils are traditionally casual & messy, but these grilled shrimp skewers add a touch of sophistication that makes it a fantastic addition to even elegant summer gatherings.
There are a handful of foods that just scream summer. Watermelon, sweet corn on the cob and ice cream are just a few that immediately bring to mind vivid imagery of eager bites, complete with juice dripping down chins and elbows. {It’s much cuter if you picture a small child and not your neighbor, Bob, making a mess while enjoying these summer eats.}
As much as I love the casual, laid-back nature of summer shindigs, I also very much like the idea of hosting a party where plastic bibs aren’t a required part of the attire. Something swanky enough to persuade party-goers to don white sundresses, yet relaxed enough to encourage lighthearted, breezy interactions among guests.
The type of food you serve at a party can say quite a bit about the mood you’d like to set, but it can be hard to find menu ideas that straddle the line between classy and carefree. Enter: Mini foods on a stick.
What it is about dialing down the size of a regular dish and skewering it onto a bamboo rod that makes it doubly as appealing? I’ll never know. But I do know that foods that are often thought of as clunky are considered quite darling when miniaturized and slipped onto a stick.
Think about it! Cheeseburgers at a wedding? No, no, no… but mini sliders brought out at the end of the night to re-energize dancing guests? Adorable! Soup and sandwich at a cocktail party? Absurd. But tomato soup shots with a grilled cheese “crouton” for dunking? Genius!
I mean, listen… I’m not about to tell you that you can’t serve up Sloppy Joe’s and still have a stylish affair. I just hope for your sake that your house is carpet-free and your guests have a good dry cleaner!
Anyway, my point is that you can make summer foods both fun AND fashionable by serving them up with a twist. In this case, I’ve turned a low country tradition into a trendy little bite that would be welcome at any summer gathering.
These Shrimp Boil Kabobs with Old Bay Aioli are a way to infuse the easygoing effect of a classic shrimp boil into a party-perfect bite. Each skewer holds a small piece of sweet corn on the cob {which totally steals the show since it’s in season and SO GOOD}, a tender red potato, a piece of jumbo shrimp and Andouille-style sausage. It’s just enough food for a nice hors d’oeuvre or an appetizer and requires a lot less handling than the traditional tabletop feast. {Which can be a whole lot of fun, but also quite messy.}
The Old Bay Aioli ties it all together and gives that classic seafood boil flavor. {Feel free to use whatever seafood seasoning you see fit — I once received a verbal lashing over my choice. Apparently, some folks can get pretty aggressive over the “proper” way to season shrimp!}
What I love the most about these is how easy they are to make ahead and then toss onto the grill right before serving. Since everything is pre-cooked, finishing them off on the grill just gives them those pretty grill marks and a hint smoky flavor for that final flair while it heats them through.
Who said summer’s messiest foods can’t be enjoyed with a little panache?
More Summer Grilling Recipes
If you enjoy these shrimp boil-inspired grilled shrimp skewers, you might also enjoy:
- Grilled Greek Shrimp Pitas
- Glazed Chicken Apple Sausage & Sweet Potato Kabobs
- Grilled Watermelon Salsa
Shrimp Boil Kabobs with Old Bay Aioli
