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Ingredientes
- 3/4 c. Extra virgin olive oil
- 2 Tbsp. (packed) fresh thyme leaves or possibly
- 1 Tbsp. Dry thyme
- 2 x (large) cloves, chopped
- 1/2 tsp Dry crushed red pepper
- 32 lrg Uncooked shrimp, peeled, deveined
- 32 x Crimini or possibly button mushrooms, stems trimmed
- 8 x Bamboo skewers, soaked 30 min in water
- 1Â 1/2 lb Andouille sausage or possibly other speicy smoked fully cooked sausage, cut into 3/4 inch thick rounds
Direcciones
- Blend extra virgin olive oil, thyme, chopped garlic and crushed red pepper in processor 1 minute. Pour mix into large bowl. Add in 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 pcs on each skewer. (Can be prepared 1 day ahead. Cover and refrigeratereserved marinade and skewers seperately.) Prepare barbecue (medium-high heat). Bring reserved marinade to boil in heavy small saucepan. Arrange skewers on grill and brush with marinade. Grill till shrimp are cooked trough, turning occasionally and basting with marinade, about 8 min. (Do you really believe 8 min) Transfer to plates and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 423g | |
| Recipe makes 4 servings | |
| Calories 1051 | |
| Calories from Fat 850 | 81% |
| Total Fat 95.02g | 119% |
| Saturated Fat 25.0g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 214mg | 71% |
| Sodium 1337mg | 56% |
| Potassium 1239mg | 35% |
| Total Carbs 8.61g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.7g | 2% |
| Protein 39.57g | 63% |
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