Shrimp-and-Andouille Brochettes

Ingredients

• 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
• Lettuce leaves

Preparation

1. 1. Soak skewers in water 30 minutes. Preheat grill to medium-high heat (350° to 400°).
2. 2. 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.
3. 3. 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.