Recipe - Mixed Grill Of Shrimp Sausage And Mushroo

Three fourths cup Olive oil
2 tablespoon (packed) fresh thyme leaves
or
1 tablespoon Dried thyme
2 (large) cloves; minced
One half teaspoon Dried crushed red pepper
32 lg Uncooked shrimp; peeled,
deveined
32 Crimini or button mushrooms;
stems trimmed
8 Bamboo skewers; soaked 30
minutes in water
1 One half pound Andouille sausage or other
speicy smoked fully cooked
sausage; cut into Three fourths inch
thick rounds

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; reserve 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 1 day ahead. Cover and chill reserved marinade and
skewers seperately.) Prepare barbecue (mediumhigh heat). Bring reserved
marinade to boil in heavy small saucepan. Arrange skewers on grill and
brush with marinade. Grill until shrimp are cooked trough, turning
occasionally and basting with marinade, about 8 minutes. (Do you really
believe 8 minutes?) Transfer to plates and serve.

HARTMANS@IX.NETCOM.COM

(JACK AND KAY HARTMAN)

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