| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 3/4 | c | Olive oil |
| 2 | T | packed fresh thyme leaves |
| or | ||
| 1 | T | Dried thyme |
| 2 | large cloves minced | |
| 1/2 | t | Dried crushed red pepper |
| 32 | Uncooked shrimp, peeled | |
| deveined | ||
| 32 | Crimini or button mushrooms | |
| stems trimmed | ||
| 8 | Bamboo skewers, soaked 30 | |
| minutes in water | ||
| 1 1/2 | lb | Andouille sausage or other |
| speicy smoked fully | ||
| cooked | ||
| sausage cut into 3/4 | ||
| inch | ||
| thick rounds |
INSTRUCTIONS
Blend olive oil, thyme, minced garlic and crushed red pepper in processor 1 minute. Pour mixture into large bowl. Add shrimp and let stand 1 hour at room temperature. Remove shrimp from marinade; reserve marinade. Thread 1 mushroom horizontally on 1 skewer. Hold 1 andouille piece in curve of 1 shrimp; thread together on skewer, sliding next to mushroom. Repeat, alternating a total of 4 mushrooms, 4 shrimp and 4 andouille pieces on each skewer. (Can be prepared 1 day ahead. Cover and chill reserved marinade and skewers seperately.) Prepare barbecue (medium-high heat). Bring reserved marinade to boil in heavy small saucepan. Arrange skewers on grill and brush with marinade. Grill until shrimp are cooked trough, turning occasionally and basting with marinade, about 8 minutes. (Do you really believe 8 minutes?) Transfer to plates and serve. [email protected] (JACK AND KAY HARTMAN) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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