Grilled Shrimp and Sausage Skewers

I've gotten my money's worth in the last Bon Appetit. I'm still working my way through The Ultimate Summer Menu Guide and tonight's dinner was a good example of what you can find in there. For the main course I did the Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze. Very easy prep using frozen shrimp. I like the 21-25/lb, peeled de-veined, tail on. I thaw them under running water and then take off the tail for convenience. I used a smoked chicken sausage instead of pork. It was an Aidell's product and I can't remember which one; in cases like this if I can't find Andouille I'll look for something a little spicy. The glaze has a great, truly smoky flavor and I coated the skewers liberally. The recipe says to soak bamboo skewers, I didn't and never do. They burn a bit at the ends but no big deal. I did serve with the extra glaze but nobody bothered with it; the skewers were flavorful enough.
I served the shrimp and sausage with Arugula, Fennel, and Apricot Salad, also from The Ultimate Summer Menu Guide. I used four small apricots and that was too much. Slices from 2 large would be fine or even 2-3 small. I also used dry roasted, salted pistachios and that was decadent.