Shrimp Boil Skewers

• 2 tablespoons butter
• 3/4 cup finely chopped red bell pepper
• 1/2 cup finely chopped sweet onion
• 1 garlic clove, minced
• 2 cups fresh corn kernels (about 4 medium ears)
• 1/2 to 3/4 tsp. Creole seasoning
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon red wine vinegar
• 1/4 cup Old Bay seasoning
• 24 baby red potatoes (about 1 lb.)
• 1/2 pound smoked sausage, cut into 24 slices
• 24 peeled and deveined, extra-large raw shrimp (1 6/20 count, about 1 1/4 lb.)
• 24 (6-inch) wooden skewers

1. Melt butter in a medium skillet over medium heat; add bell pepper and next 2 ingredients, and saute 4 minutes. Stir in corn and Creole seasoning, and saute 3 minutes. Remove from heat, and stir in parsley and vinegar.
2. Bring Old Bay seasoning and 5 qt. water to a boil, covered, in a large stockpot. Add potatoes, and cook, uncovered, 10 minutes. Add sausage, and cook 3 minutes. Add shrimp; cook 3 minutes or just until shrimp turn pink and potatoes are tender. Drain.
3. Thread 1 potato, 1 shrimp, and 1 sausage piece onto each skewer. Arrange on serving plates or a long shallow platter. Spoon corn mixture over skewers.

butter, red bell pepper, sweet onion, garlic, corn kernels, creole seasoning, parsley, red wine vinegar, bay seasoning, baby red potatoes, sausage, shrimp, wooden skewers

Taken from www.myrecipes.com/recipe/shrimp-boil-skewers (may not work)