Shrimp, Olive & Andouille Tapas

Début de l'été 2013
food and drink

BY: Victoria Walsh

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.

4 andouille or chorizo sausages
1½ lbs (750 g) deveined, large uncooked shrimp
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

What to Serve