Recipe - Grilled Shrimp Lollipop With Spicy Almond Sauce

BROCHETTES
24 Jumbo shrimp; peeled and
deveined
1 pound Andouille sausage; cut into
1/2inch
; rounds
One half cup Olive oil
2 tablespoon Paul Prudhomme's Seafood
Magic

CREOLE MUSTARD CREAM SAUCE
2 cup Heavy cream
2 tablespoon Creole mustard; (horseradish
; mustard)
1 Pinches salt
One turn of ground white
pepper
1 teaspoon Creole seasoning
1 teaspoon Fresh garlic; chopped
2 tablespoon Unsalted butter

If using wooden skewers, soak them in water for at least One half hour before
using.

Assemble brochette by putting a skewer through the tail end of a shrimp,
then through a sausage round and then through the headend of the shrimp.
Repeat with remaining shrimp. Brush the brochettes with olive oil and
sprinkle with Seafood Magic. Grill or pan sear the brochettes until the
shrimp is opaque, about 3 minutes per side.

To make the sauce, combine in a small, heavy saucepan all the ingredients
except the butter and cook over medium heat until thickened. Then whisk in
the butter and spoon the sauce over the shrimp brochettes.

Yield: 12