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Skewered Shrimp and Adouille

List of Ingredients




SKEWERED ANDOUILLE AND SHRIMP WITH CREOLE MUSTARD BUTTER
based on a recipe in the Chicago Tribune

Creole Mustard Butter:
1 stick unsalted butter
5 cloves garlic, minced
3 Tbsp. spicy mustard
2-1/2 Tbsp. lemon juice
1-1/2 tsp. Worcestershire sauce
1 tsp. hot pepper sauce
sat to taste
freshly ground black pepper, to taste

Melt butter over low heat. Add garlic. Cook for 1 minute. Whisk
in mustard, lemon juice, Worcestershire sauce and hot pepper
sauce. Add salt and pepper. Set aside.

For the Skewers:
2 red bell peppers, cut into 1" chunks
2 green bell peppers, cut into 1" chunks
2 red onions, cut into 1" chunks
1 lb. Andouille sausage, cut in 1/2" rounds
1 lb. large shrimp, peeled, deveined

Soak 24 6" bamboo skewers in water for 30 minutes. Heat
grill or broiler to high. Thread skewers alternately with pieces
of vegetables, sausage and shrimp. Brush each skewer
generously with mustard butter. Grill for about 2-3 minutes
per side, until shrimp is pink and sausage is lightly browned.
Serve with remaining mustard butter on side.










Recipe