Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette

Salad:
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

Vinaigrette:
1/2 cup cane vinegar
1/2 cup cane syrup
1/3 cup Creole mustard
1 teaspoon garlic
1 cup olive oil

Place shrimp, andouille sausage, and pepper on skewers. Brush with olive oil and sprinkle with Creole seasoning. Grill for 2 minutes per side.

Combine all vinaigrette ingredients.

Place shrimp on greens and drizzle with vinaigrette.

Recipe courtesy of Brian Kern