Recipe courtesy of Brian Kern
Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette
- Level: Easy
- Total: 14 min
- Prep: 10 min
- Cook: 4 min
- Yield: 8 to 10 servings
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.
