1 poundlarge shrimp, peeled and deveined with tails on
Soak 25 small bamboo skewers in water for 20 minutes as you prepare the barbecue. Thread the skewers with a piece of red onion and red pepper. Thread a chunk of Andouille sausage, pushing the skewer through the casing so that the edge is parallel to the skewer.
Continue threading the ingredients onto the skewer alternating vegetables, shrimp and sausage.
Brush generously with Creole Mustard Butter (recipe below) and grill for 2-3 minutes per side, until the shrimp is pink.
Creole Mustard Butter
1/2 pound unsalted butter
4 tablespoon finely chopped garlic
6-7 tablespoon spicy mustard
3 teaspoon Worcestershire sauce
2 teaspoon Tabasco
1/3 cup fresh lemon juice
Salt and freshly ground black pepper to taste
Melt the butter over low heat, add the garlic and cook for 1 minute. Whisk in the mustard, Worcestershire, Tabasco and lemon. Season to taste with salt and pepper.