| 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. HARTMANS@IX.NETCOM.COM (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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