Skewered Andouille Sausage and Shrimp with Creole Mustard Butter

Prep Time

45M

Cook Time

Ingredients

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Skewered Andouille Sausage and Shrimp:

1 red onion, cut into 1-inch cubes

1 red pepper cut into 1-inch cubes

1 green pepper cut into 1-inch cubes

1 pound large shrimp, peeled and deveined with tails on

25 small bamboo skewers

Creole Mustard Butter:

1/2 pound unsalted butter

4 tablespoons finely chopped garlic

6-7 tablespoon spicy mustard

3 teaspoons Worcestershire sauce

2 teaspoons Tabasco

1/3 cup fresh lemon juice

salt and freshly ground black pepper to taste

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.
Prepare the Creole Mustard Butter: 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.
Brush generously Skewered Andouille Sausage and Shrimp with Creole Mustard Butter and grill for 2-3 minutes per side, until the shrimp is pink.