1. Peel the shrimp, and set aside.
2. Par-cook sausage in boiling water for 5-6 minutes. Let cool and cut into roughly 1″ chunks.
3. Chop onions and peppers into roughly 1″ chunks.
4. In a large bowl mix seasoning and oil. Put in all ingredients and toss until well coated.
5. Carefully (ingredients are slick and skewers have pointy ends, people) skewer ingredients. Shrimp should be skewered separately. All other ingredients should be skewered in an alternating fashion together.
6. Grill the veggie/sausage skewers on a well-oiled grill, with lid closed, over medium heat for gas or over direct flame for charcoal. Skewers should be flipped at about 5-8 minutes – look for charring on veggies and a little bubbling on the sausage. Repeat on other side. Remove and loosely cover with foil to keep warm.
7. For the shrimp, grill on well-oiled grill with lid open for about 2 minutes per side or when pink color starts creeping up over the top half of the shrimp. Flip and cook other side for same amount of time.
8. Remove all ingredients from skewers and serve on toasted buns.

Toasted Buns with Green Onion Butter

1. Mix green onions and butter. Spread evenly over each half of a hot dog bun. While grill is heating, place face down and let toast for 2-3 minutes, watching closely. Don’t fear the butter flare-ups.

A quick note: When cherry tomatoes come off the grill, they are essentially mini lava balloons. Treat them as such. It is a terrible, terrible idea to pop a stray one fresh off the flame into your mouth.