Grilled Shrimp, Sausage, Peppers and Onions

with our Baklouti Green Chili and Mango Balsamic Vinegar 

This is one of our favorite summer recipes, sweet and spicy.  Adjust ingredients depending on desired serving size.  This is for approx. 4 servings. 



1 LB Shrimp

1 LB Italian Sausage

1 LB bell peppers, mixed colors, sliced

1.5 Large onion, sliced - yellow or red

1 cup of Baklouti Green Chili EVOO + more for finishing

1 cup of Mango Balsamic Vinegar + more for finishing

Varietal EVOO like our Hojiblanca for peppers and onions

Salt and Pepper to taste 



- Whisk together 1 cup of Baklouti Green Chili EVOO, 1 cup of Mango Balsamic Vinegar, salt and pepper to taste. Marinate shrimp for approx. 1 hour in fridge. 

- In medium bowl, coat sliced peppers and onions with a strong varietal EVOO like our Hojiblanca and salt and pepper.  Add to grill pan over medium heat, occasionally flipping.  Peppers and onions take a little longer, so cook for approx. 10 minutes before adding anything else.

- Cut sausage into bite size pieces and add to grill pan.  Occasionally flipping.

- When sausage, peppers and onions are nearing desired browned and charred levels, add shrimp and cook for a few more minutes.  Flipping shrimp until cooked thoroughly and desired charr is achieved.  Finishing with more Baklouti Green Chili EVOO and Mango Balsamic Vinegar.


This is great on it's own, served over rice or add pineapple to the grill.