Creole Shrimp & Andouille Skewers
Packed with tons of flavor, this Creole Shrimp & Andouille Skewer recipe is unquestionably a grilled summer food you'll love to make!
Ingredients
- 1 tbsp. creole seasoning mix see Recipe
- 1/4 cup unsalted butter, melted
- 3 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tbsp. lemon zest
- 12 large shrimp or prawns, rinsed, peeled and deveined
- 16 large pieces red onion
- 16 large pieces mixed bell peppers
- 12 large slices andouille sausage, cut to 1/2-inch thick see Recipe
- 12 whole cherry tomatoes, washed tips & tricks
- 4 skewers
Directions
- In a medium mixing bowl, combine creole seasoning, butter, lemon juice and zest. Add the prawns and toss until well coated.
- Thread on red onion, bell pepper, andouille, cherry tomato, and then a prawn, piercing it twice. Repeat with the same order of ingredients finishing with onion. Brush the remaining creole mixture over the skewers.
- Preheat the barbecue to 500ºF
- Brush the grates with oil, using tongs and paper towels before adding the skewers. Close the lid and grill for 5-6 minutes, turning once.