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

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

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