Spicy Shrimp and Sausage Skewers

Even if you prefer the taste of grilled food without dipping sauces, give this dip a try. It’s amazing!! There are some recipes that my husband instantly says, “That’s a keeper!!” This was one of those recipes. He even said it was delicious reheated at work the next day.

Spicy Shrimp and Sausage Skewers



  • 1 lb 16/20 count raw jumbo shrimp, peeled and deveined, you can remove the tails or leave them on, whichever you prefer
  • 7 oz chorizo sausage (I purchased mine at Costco)
  • 2 tsp extra virgin olive oil
  • 2 Tbsp Cajun seasoning – divided
  • ⅓ cup mayonnaise
  • 1 Tbsp lemon juice
  • 6-8 bamboo skewers


  1. Soak skewers in water for at least 30 minutes to prevent them from lighting on fire on the grill. Pat shrimp dry with paper towels then mix in a large bowl with oil and 1 Tbsp Cajun seasoning. Slice the chorizo sausage the same thickness as the shrimp and then tuck the sausage slices between the curve of the shrimp and skewer
  2. Combine mayonnaise, 1 Tbsp Cajun seasoning, and lemon juice in a bowl then mix to combine. Store in refrigerator (can be done 1-2 days ahead)
  3. Preheat grill over high heat for 10 minutes then turn heat down to med-high. Spray both sides of skewers with non-stick spray (I skipped using the non-stick spray and my skewers didn’t stick) then grill for 1-2 min per side or until shrimp are cooked through. Press down on the chorizo to get visible grill marks
  4. Serve skewers with dipping sauce

*I used chorizo sausage for the spice and heat that it brought to the dish. You can use Andouille sausage or, if you prefer a milder sausage, try Kielbasa.

* I used ‘The Keg’ Cajun seasoning but you could make your own Emeril’s Essence

Emeril’s Essence Creole Seasoning

Mix up a batch of this seasoning and keep it on hand for giving just about any savory dish a “kicked-up” flavor.

YIELD: About 2/3 cup



  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme


  • Combine all ingredients thoroughly and store in an airtight jar or container. ~C.Dolly



Campfire Potatoes in Foil

My mom used to make these on the grill when we went camping and at family gatherings at home. I always waited until everyone else filled their plates so I could get the brown crispy potatoes at the bottom. My husband is allergic to onions so it’s super easy to make one packet with onions and one without for those who can’t have or don’t like onions. Most vegetables will work well in a foil packet. Just be sure to cut the vegetables that will cook quickly into thicker slices. I’ve added mushrooms and zucchini with success, as well. Don’t be afraid to spice it up with cayenne pepper or your favorite spices!!!


Campfire Potatoes in Foil


  • Potatoes, sliced into thin rounds (yellow or red – any potatoes that you don’t have to peel)
  • Carrots, sliced into thin rounds
  • Onions, sliced into thin rounds
  • Seasoning salt
  • Garlic, minced
  • 4 Tbsp butter, divided and dropped on top of the ingredients before sealing packet


  • Slice everything into thin rounds so the cooking time is decreased.
  • Use a piece of heavy duty foil or 2 layers of regular foil (I purchase my heavy duty foil at Costco. It comes in a huge roll that lasts forever)
  • Place ingredients in the center of the foil
  • Sprinkle with seasoning salt and minced garlic
  • Drop the butter on top of the ingredients by the Tablespoon so that it will melt evenly
  • Bring the short ends of the foil up and fold twice to seal
  • Fold in the outer edges to seal, leaving room for steam
  • Grill on a metal rack or directly on the coals by the fire’s edge. Can also be done on the BBQ, on medium heat. ~C.Dolly




Masterbaster Grill


There’s not a single food that is more amazing than steak cooked over an open fire. Pair it with a baked potato with all the toppings, fresh corn on the cobb, caesar salad and a glass of wine or a cooler. That’s my favorite meal of all time. Trying out different marinades and sauces to baste the meat with is always a fun experiment in flavor.

My grandpa made a really cool grill that was portable, adjustable, easy to clean and would swing away from the fire so that you could flip your food without singing any arm hair. Derek has lost his arm hair a few times while using the barbeque. I would smell that wonderful, enticing aroma of burning human hair and know that barbeque season had officially begun. He’d walk in with the cooked food acting all nonchalant like nothing had happened and I’d just walk up to him and rub his newly de-furred forearm and smile. This is why I love my husband. He never ceases to amaze me with being so unaware of my deductive reasoning skills after being together for so many years.

My brother has made a few of these grills before so I had him create one for us. We purchased the supplies and voila!

**You MUST purchase your barbeque replacement grill BEFORE you create this little beauty. The frame HAS to be made to fit the grill. Three bold words in that sentence which means pay-a-fucking-ttention.

Cost per Grill: $30 CAD + supplies (I lucked out because my husband works on vehicles, builds shit every weekend and is also #crowlife so we had everything except for the grill, which I purchased at Canadian Tire. Make sure you purchase an actual barbeque replacement grill.


  • Grill – $30 – Canadian Tire
  • 1″ angle iron
  • 1″ flat bar
  • 2 steel tubes that will fit over the shaft
  • 2 bolts
  • 2 chain link spacers
  • Solid steel shaft with the bottom inch lathed to almost a point so that it’s easier to pound into the ground
  • 1/4″ wide by 1″ long piece of steel


  1. Cut your 1″ angle iron to size. Make the shorter side edges 1/4″ longer than size of the grill to create a lip on the front side. The back piece is also cut from angle iron and when the back piece and 2 side pieces are welded together, they should fit the grill perfectly with no wiggle room.img_2639
  2. Cut the 1″ flat bar for the front piece to length and weld to the side pieces of angle iron to complete the frame.
  3. Put the grill in the frame and mark the edge of the grill on the front piece.
  4. Weld the thin piece of steel onto the middle of the flat bar where you’ve marked the grill edge. This is to hold the grill in place while you’re cooking to prevent the grill and all your delicious food from sliding off into the fire like a sacrifice to the camping gods. *If you’re tenting, they won’t give a fuck anyways because you are temporarily residing in the house of the devil*img_2636
  5. Weld each bolt onto one of the chain link spacers. This will create your set screw.img_2635
  6. Weld one of the tubes onto the centre of the backside of the frame and insert one of the set screws.img_2632
  7. Slide the remaining tube over the shaft and use your set screw to tighten the tube to set the grill at the height you need for whatever food you’re planning to cook. Make sure it’s tight!!!
  8. Slide the tube attached to the grill and frame over the shaft. Have your set screw loosely fastened in this tube. This allows you to swing the grill away from the fire to turn your food and then swing it back over the fire to resume cooking.img_2596
  9. When you’re heading home, just remove the grill and frame from the shaft. Remove the grill from the frame to clean and pack everything away.

Remember!!! It’s not the size of your grill…it’s the way you swing it!! ~C.Dollymasterbaster