12 eight to ten inch wooden or metal skewers
12 fresh or frozen jumbo shrimp in shells
3 ears fresh sweet corn
1 lb. tiny new potatoes
1 lb. andouille sausage, cut into 1-inch pieces
6 green onions cut in 2-inch lengths
¼ cup olive oil
1 Tbsp. Old Bay seasoning
2 Lemons cut into wedges
1 recipe Thyme Lemon Butter (recipe below)

1. If using wooden skewers, soak in water for 30 minutes. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Remove husks from the ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut corn cobs into one inch pieces.

2. Meanwhile in a Dutch oven cook potatoes, covered, in boiling salted water for five minutes. Add corn; return mixture to a boiling. Cook five minutes more or until vegetables are just tender. Drain. Set aside and cool slightly. On 10-inch presoaked skewers, thread shrimp, sausage, potatoes, corn and green onions.

3. In a small bowl stir together olive oil and seasoning mix; brush mixture over assembled skewers.

4. For a charcoal grill, grill skewers on the greased rack of an uncovered grill directly over medium-high coals for eight to ten minutes, or until shrimp are opaque, turning once halfway through grilling and adding lemon wedges for the last two to three minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Place skewers on greased grill rack over heat. Cover; grill as above.) Serve with Thyme Lemon Butter and garlic bread.

Thyme Lemon Butter In a small saucepan, combine juice of half a lemon, 2 tablespoons white wine or chicken broth, 1 clove of minced garlic, and 1 tablespoon chopped fresh thyme. Bring to a boil. Gradually whisk in ¼ cup of butter, cut into small cubes, until all the butter is melted. Remove from heat. Makes six servings.

Happy eating!

If you want to learn more about cooking with different herbs, then I hope you’ll join us for one of our, “Cooking with Herbs” classes coming up soon.

Katherine Aras
Look Who’s Cooking Now

(409) 670-3144