MIXED GRILL OF SHRIMP, SAUSAGE AND MUSHROOMS

MIXED GRILL OF SHRIMP, SAUSAGE AND MUSHROOMS image

Yield 8 servings

Number Of Ingredients 8

3/4 C. olive oil
2 Tbs. packed fresh thyme leaves or 1 Tbs dried
2 garlic cloves, minced
1/2 Tsp. dried crushed red pepper
32 large uncooked shrimp, peeled, deveined
32 crimini or button mushrooms, stems trimmed
8 bamboo skewers, soaked 30 min. in water
1 1/2 lbs. andouille sausage or other spicy smoked fully cooked sausage, cut into 3/4 in. thick rounds

Steps:

Blend olive oil, thyme, minced garlic and crushed red pepper in processor 1 minute. Pour mixture into large bowl. Add shrimp and let stand 1 hour at room temperature. Remove shrimp from marinade; thread 1 mushroom horizontally on 1 skewer. Hold 1 andouille piece in curve of 1 shrimp; thread together on skewer, sliding next to mushroom. Repeat, alternating a total of 4 mushrooms, 4 shrimp and 4 andouille pieces on each skewer. (Can be prepared one day in advance. Cover and chill reserved marinade and skewers separately.) Prepare Barbecue (medium high heat). Bring reserved marinade to boil in heavy small saucepan. Arrange skewers on grill and brush with marinade. Grill until shrimp and cooked through, turning occasionally and basting with marinade, about 8 minutes. Transfer to plates and serve.