Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette
- 2 pounds shrimp, shelled and deveined
- 1 pound andouille sausage
- 1 large red pepper, cut into large dice
- 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
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.