Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette

Ingredients

Salad:

• 2 pounds shrimp, shelled and deveined
• 1 pound andouille sausage
• 1 large red pepper, cut into large dice
• Skewers
• Olive oil
• Creole seasoning
• Mixed greens

Vinaigrette:

• 1/2 cup cane vinegar
• 1/2 cup cane syrup
• 1/3 cup Creole mustard
• 1 teaspoon garlic
• 1 cup olive oil

Directions

Place shrimp, andouille sausage, and pepper on skewers. Brush with olive oil and sprinkle with Creole seasoning. Grill for 2 minutes per side.

Combine all vinaigrette ingredients.

Place shrimp on greens and drizzle with vinaigrette.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.