Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette

Deselect All

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