Grilled Shrimp and Andouille Sausage with Hot Ravigote Sauce

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons finely diced yellow onion
• 2 teaspoons capers
• rinsed and drained
• 1 1/4 teaspoons roasted garlic puree
• 1/8 teaspoon Creole seasoning
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon crushed red pepper flakes
• Pinch of salt
• 1 1/2 cups heavy cream
• 4 teaspoons Creole mustard
• 1 teaspoon prepared horseradish
• 1/8 teaspoon Worcestershire sauce
• 1/8 teaspoon hot pepper sauce
• 1 teaspoon unsalted butter
• 1 pound andouille sausage
• 24 large shrimp
• peeled and deveined
• 2 teaspoons olive oil
• 2 teaspoons Creole seasoning
• 12 (10-inch) wooden skewers
• soaked in water

Instructions

1. PROCEDURE: Prepare a grill by lighting the charcoals or heating a gas grill on medium heat.
2. Heat the butter in a medium non-stick saute pan over high heat, add the onion and cook 1 to 2 minutes until soft but not browned.
3. Stir in the capers, garlic puree, Creole seasoning, black and white pepper, red pepper flakes, and salt, cooking 1 minute.
4. Whisk in the cream, mustard, horseradish, Worcestershire and hot pepper sauce.
5. Bring to a boil and simmer for 5 minutes whisking occasionally until sauce thickens.
6. Add in the butter whisking until completely incorporated.
7. Set aside until needed.
8. Reheat the sauce before serving.
9. Slice the andouille into 36 (1/2-inch) diagonally cut slices.
10. Place the andouille and shrimp in a medium bowl, drizzle with the oil and toss to coat.
11. Sprinkle with the Creole seasoning, mixing to evenly distribute it among the andouille and shrimp.
12. Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer.
13. Repeat with the remaining skewers.
14. Turning once or twice, grill 6 to 7 minutes until shrimp turn pink and are cooked through.
15. Serve 2 skewers per person with a portion of Hot Ravigote Sauce.