Andouille is a spicy smoked sausage popular in Cajun dishes. You can substitute your favorite smoked sausage.
12 (12-inch) wooden skewers
3 tablespoons olive oil
2 tablespoons sherry or white wine vinegar
1 teaspoon Dijon mustard
2 garlic cloves, minced
1 teaspoon herbes de Provence
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 1/2 pounds peeled and deveined large shrimp, with tails
1 (12- to 16-ounce) package andouille sausage, cut diagonally into 3/4-inch-thick slices
2 red onions, peeled and quartered
1 pint cherry tomatoes
How to Make It
Soak skewers in water 30 minutes. Preheat grill to medium-high heat (350° to 400°).
Whisk together oil and next 6 ingredients; reserve 2 tablespoons. Thread shrimp, sausage, onions, and cherry tomatoes evenly onto skewers. Place in a large baking dish or roasting pan, and brush with marinade.
Grill skewers 4 to 5 minutes on each side or until sausage is browned and shrimp are done. Serve over lettuce leaves; drizzle with reserved 2 tablespoons marinade.