[Photographs: Joshua Bousel]

"Shrimp-boil" skewers look awesome but are they practical? You season, skewer, and grill all of the standard shrimp boil components—shrimp, corn, andouille, and potatoes—but then need to remove each item from the skewer and tackle them individually. It didn't seem that sensible in my mind.

During my Cajun grilling kick, I still gave them a try, and to my surprise, not one person complained about the difficulty of eating the skewers. Quite the contrary; a few guests commented that these shrimp-boil skewers were their favorite item from the grill, and this was a day when we made ribs, wings, and jambalaya. You get all of the deliciousness of a full-on shrimp-boil on a single stick.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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