| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 32 |
|
Jumbo and tiger shrimp – peeled and |
|
|
; deveined |
| 4 |
|
4 oz cajun sausages – fully cooked |
| 4 |
|
Red onions |
| 2 |
|
Green peppers |
| 1/2 |
c |
Olive oil |
|
|
Juice from 2 limes |
| 1 |
tb |
Salt |
|
|
Fresh ground black pepper |
| 4 |
c |
Cooked rice |
INSTRUCTIONS
Marinate the shrimp in olive oil, lime juice, salt and pepper for 1
hour. Cut the sausages in quarters. Arrange the shrimp and sausage
pieces in alternating order on bamboo or wood skewers. Quarter the
onions and peppers. Cut the pepper quarters in half. Arrange onions
and peppers on skewers. Cook all skewers on a grill for 2-5 minutes
per side or until shrimp turn pale white. Serve over cooked rice.a
Serves 4
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