Shrimp and Andouille Bites with Tequila Lime Sauce

We recently had friends over for dinner.  I wanted to try out some new recipes with a Mediterranean/Spanish tapas flair.

It being summertime and all I thought it would be fun to wine and dine alfresco.  However, Mother Nature had other plans...95 degrees and bees pollinating all over our gardens.  Oh well, we just roll with it and had a wonderful time...indoors.

These Shrimp and Andouille Bites were so good.  They would make a great appetizer, but enjoyed them as our main protein dish. Mmmm!!  We served the skewers with our favorite Mexican Crispy Roasted Potatoes, the perfect accompaniment to our dinner.

Shrimp and Andouille Bites

16 jumbo shrimp, deveined and butterflied with tail left intact

Olive Oil

Salt and pepper

1 Tbl fresh thyme, finely chopped

Zest of 1 lemon

16 thick slices of Andouille sausage

1 Tbl butter

1 Tbl crushed garlic

1/2 cup white wine

Juice of 1 lemon

6" Food Safe Cocktail Bamboo Skewers

In a large bowl, toss shrimp, a drizzle of olive oil, salt, pepper, thyme, and lemon zest.

Skewer the shrimp near the tail end then thread a slice of Andouille sausage with cut sides facing out , nesting the sausage in the natural curve of the shrimp.  Thread the other end of the shrimp to complete.

Heat a little olive oil in a large skillet over medium-high heat and melt butter into it.

Add garlic and sauté for 1 to 2 minutes then remove garlic from pan and set aside for later.  Add the shrimp and sausage bites and cook until the sausage is crisp and the shrimp are pink and opaque.  Add the white wine and lemon juice to pan spoon sauce over skewers. Remove pan from heat and sprinkle the cooked garlic over shrimp.  Serve immediately with Tequila Lime Sauce.

Tequila Lime Sauce

1/2 cup white tequila

2 Tbl freshly squeezed lime juice

1 Tbl minced shallots

1 tsp minced garlic

1 Tbl chopped fresh flat leaf parsley

1/2 tsp salt

1/4 tsp black pepper

1/4 cup heavy cream

1/2 cup (1 stick) unsalted butter, cut up at room temperature

Combine the tequila, lime juice, shallots, garlic, parsley, salt and pepper in a skillet over high heat and bring to a boil.  Stir in the heavy cream and simmer for 3 minutes.

Whisk in the butter and remove from the heat.  Continue whisking until all of the butter is incorporated.  Serve immediately.

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