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Recipe courtesy of Brian Kern

Show: BBQ with Bobby Flay

Episode: Big Easy BBQ

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Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette

WATCH

New Orleans Riverboat Barbecue (03:35)

Total:: 14 min
Prep:: 10 min
Cook:: 4 min

Yield:: 8 to 10 servings

Level:: Easy

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

Watch how to make this recipe.

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Name: Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H4M0.000S
Total time: P0Y0M0DT0H14M0.000S
Yield: 8 to 10 servings
Ingredients: 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; 1/2 cup cane vinegar; 1/2 cup cane syrup; 1/3 cup Creole mustard; 1 teaspoon garlic; 1 cup olive oil