Katy Purwin and Christine Cochran's Shrimp and Andouille Skewers

 

Ingredients:

2 cloves garlic, minced

2 t sea salt

2 t caraway seeds

2 T chili powder

¼ c EVOO

2 lbs large shrimp, shelled and deveined

½ lb andouille, sliced 

1 pint grape tomatoes

1/2 small baguette, cubed

Mash the garlic and salt to a coarse paste using the side of a knife. Add the caraway seeds and finely chop them. Transfer to a large bowl and stir in the chile powder and olive oil. Add shrimp and toss to coat.

Tuck a andouille slice in the crook of a shrimp and thread onto a skewer; attaching at both ends.  Thread on a tomato and bread cube and repeat with additional shrimp, andouille, tomato, and bread. Using more skewers, repeat with the remaining ingredients.

Grill the kebabs over a high heat, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes.

If yo would like more recipes from Christine and Katy go their website: www.katyandchristine.com/