Skewered Andouille Sausage and Shrimp with Creole Mustard ButterShare This Recipe:
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.