Shrimp Boil Kabobs with Old Bay Aioli -- summer on a stick! These skewers add a touch of sophistication to classic shrimp boil flavors.
Bring a large pot of a water to a boil over high heat. Add salt and potatoes. Reduce heat to medium-high and cook potatoes for about 10 minutes. Add corn and cook for another 7-8 minutes or until the potatoes are fork tender, but not falling apart. Drain and set aside.
While the corn and potatoes cool, make the Old Bay Aioli by whisking together all the ingredients in a small dish. Keep refrigerated until ready to use.
Once the corn and potatoes are cool enough to handle, carefully skewer one piece of corn onto a wooden skewer, followed by a potato half, a piece of shrimp and piece of sausage. Refrigerate skewers until ready to grill.
To Grill: Spray each skewer lightly with olive oil and place on a hot grill or grill pan for about 2 minutes per side, just long enough to give them grill marks and a smoky flavor.
Serve with Old Bay Aioli on the side, or drizzle directly on top of each skewer.