Shelly's Recipe

GRILLED SHRIMP AND ANDOUILLE

Category: Casseroles - Seafood

24 jumbo shrimp, peeled and deveined
1 lg. clove garlic, crushed
Juice of 1 lg. lemon (2 to 3 tbsp)
2 tsp Cajun/Creole seasoning
1/4 cup olive oil
1/2 cup butter
1 tbsp Worcestershire sauce and lime juice
2 tbsp soy sauce
1/2 tsp Louisiana hot sauce, or to taste
1 tsp minced garlic
1 lb andouille or Kielbasa sausage
12 (10 inch ) wooden skewers, soaked in water

Use scissors to gently remove shells from shrimp without disturbing tails and devein. In a glass bowl or food storage bag, combine crushed garlic, lemon juice, Cajun seasoning and olive oil. Add shrimp and mix to coat well. Cover and refrigerate for 2 hours.

Prepare a grill; light charcoal and heat until coals are ash white. Meanwhile, prepare basting sauce by melting butter in a small saucepan over medium heat; stir in next 5 ingredients; heat through. Slice the andouille into 36 (1/2 inch ) diagonally cut slices. Remove shrimp from marinade and discard marinade. Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer. Repeat with the remaining skewers. Grill 5- to 6 inch es from coals, turning and basting frequently, until shrimp turn pink and are cooked through (12 to 15 minutes). Yields 6 servings (2 skewers per person).