Ingredients:
3/4 cup extra-virgin olive oil
2 Tablespoons packed fresh thyme leaves (or 1 Tablespoon dried)
2 large garlic cloves, minced
1/2 teaspoon dried crushed red pepper
32 large uncooked shrimp, peeled and de-veined
32 medium crimini or button mushrooms, stems trimmed
8 bamboo skewers, soaked 30 minutes in water (or use metal skewers)
1 1/2 pounds andouille sausage or other spicy smoked fully cooked sausage, cut into 3/4-inch thick rounds
Directions:
1. In food processor, blend oil, thyme, garlic and pepper for 1 minute. Pour mixture into large bowl. Add shrimp and marinate in the refrigerator for 1 hour.
2. Remove shrimp from marinade; reserve marinade. Thread 1 mushroom horizontally on 1 skewer. Hold 1 sausage 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 sausage pieces on each skewer.
3. Prepare barbecue to 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 through, turning occasionally and basting with marinade, about 8 minutes. Transfer to plates and serve.
Tips:
*The skewers may be threaded a day early. Cover and and chill reserved marinade and skewers separately.
*If preparing this recipe as GLUTEN FREE, just make sure that the sausages you are using are free of gluten.
