Boil the potatoes in salted water over medium-high heat for about 12-15 minutes, until the potatoes are tender. Drain and rinse under cold water.
Thread potatoes, corn, andouille and shrimp onto skewers.
Heat the grill. In a small bowl, combine the butter, Tabasco and old Bay. Grill kebabs turning and brushing with butter mixture occasionally until the shrimp are cooked through and corn is starting to char, about 8 min.
Serve with lemon wedges
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