Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette

• 2 pounds shrimp, shelled and deveined
• 1 pound andouille sausage
• 1 large red pepper, cut into large dice
• Skewers
• Olive oil
• Creole seasoning
• Mixed greens
• 1/2 cup cane vinegar
• 1/2 cup cane syrup
• 1/3 cup Creole mustard
• 1 teaspoon garlic
• 1 cup olive oil

1. Place shrimp, andouille sausage, and pepper on skewers.
2. Brush with olive oil and sprinkle with Creole seasoning.
3. Grill for 2 minutes per side.
4. Combine all vinaigrette ingredients.
5. Place shrimp on greens and drizzle with vinaigrette.
6. A viewer, who may not be a professional cook, provided this recipe.
7. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

shrimp, sausage, red pepper, skewers, olive oil, seasoning, mixed greens, cane vinegar, cane syrup, creole mustard, garlic, olive oil

Taken from www.foodnetwork.com/recipes/grilled-shrimp-and-andouille-salad-with-sugarcane-vinaigrette-recipe.html (may not work)