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
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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

  1. Place shrimp, andouille sausage, and pepper on skewers. Brush with olive oil and sprinkle with Creole seasoning. Grill for 2 minutes per side.
  2. Combine all vinaigrette ingredients.
  3. Place shrimp on greens and drizzle with vinaigrette.