Shrimp Boil on a Stick

If using wooden skewers, soak in water for 30 minutes. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Remove husks from the ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut corn cobs into 1-inch pieces.

Meanwhile in a Dutch oven cook potatoes, covered, in boiling salted water for 5 minutes. Add corn; return mixture to a boiling. Cook 5 minutes more or until vegetables are just tender. Drain. Set aside and cool slightly. On 10-inch presoaked skewers, thread shrimp, sausage, potatoes, corn and green onions.

In a small bowl stir together olive oil and seasoning mix; brush mixture over assembled skewers.

For a charcoal grill, grill skewers on the greased rack of an uncovered grill directly over medium-high coals for 8 to 10 minutes or until shrimp are opaque, turning once halfway through grilling and adding lemon wedges for the last 2 to 3 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Place skewers on greased grill rack over heat. Cover; grill as above.) Serve with Thyme Lemon Butter.

Serve with Thyme Lemon Butter and crusty bread. Makes 6 servings.

Thyme Lemon Butter: In a small saucepan, combine juice of half a lemon, 2 tablespoons white wine or chicken broth, 1 clove minced garlic, and 1 tablespoon chopped fresh thyme. Bring to a boiling. Gradually whisk in 1/4 cup butter, cut into small cubes, until all the butter is melted. Remove from heat.