Mixed Grill of Shrimp, Sausage and Mushroo

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Mixed Grill of Shrimp, Sausage and Mushroo Ingredients

3/4 c Olive oil	32 lg Uncooked shrimp; peeled,
2 tb (packed) fresh thyme leaves	32 Crimini or button mushrooms;
1 tb Dried thyme	8 Bamboo skewers; soaked 30
2 (large) cloves; minced	1 1/2 lb Andouille sausage or other
1/2 ts Dried crushed red pepper

Instructions for Mixed Grill of Shrimp, Sausage and Mushroo

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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ShrimpCuisine: Uncategorized

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