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Recipe Detail Page
Shrimp, Olive & Andouille Tapas
Early Summer 2013
Serve this tasty tapas-style snack right in the grilling tray with some toothpicks and a small bowl for the olive pits. Wrap edges of tray with a kitchen towel so guests don’t touch the hot pan.
Makes 8 appetizer servings
4 andouille or chorizo sausages
1½ lbs (750 g) deveined, large uncooked shrimp
Salt
1 cup (250 mL) green olives
6 garlic cloves, peeled
1 to 2 tbsp (15 to 30 mL) olive oil
4 thyme sprigs
1 half lemon
1 Preheat barbecue to medium.
2 Slice sausages diagonally into 1-inch (2.5‑cm) chunks. Sprinkle shrimp with salt. Place sausage, olives and garlic in a grilling tray. Drizzle with olive oil. Add thyme sprigs. Shake to evenly distribute and coat with oil.
3 Barbecue for 8 to 10 minutes or until sausage begins to brown. Scatter shrimp overtop. Close the lid. Continue barbecuing, stirring and turning shrimp as needed, for 4 to 6 more minutes until shrimp is cooked through. Squeeze lemon juice overtop. Serve immediately.
Makes 8 appetizer servings
