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

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