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Mixed Grill of Shrimp, Sausage, and Mushrooms

3/4 cup olive oil
2 tablespoons (packed) fresh thyme leaves or 1 tablespoon dried
2 large garlic cloves, minced
1/2 teaspoon dried crushed red pepper
32 large uncooked shrimp, peeled, deveined
32 crimini or button mushrooms, stems trimmed
8 bamboo skewers, soaked 30 minutes in water
1 1/2 pounds andouille sausage or other speicy smoked fully cooked
sausage, cut into 3/4 inch thick rounds

Blend olive oil, thyme, minced garlic and crushed red pepper in
processor 1 minute. Pour mixture into large bowl. Add 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 pieces on each skewer. (Can
be prepared 1 day ahead. Cover and chill reserved 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 until shrimp are cooked
trough, turning occasionally and basting with marinade, about 8
minutes. (Do you really believe 8 minutes?) Transfer to plates
and serve.


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