Grilled Shrimp And Andouille Brochettes Recipe

• 24 x Jumbo shrimp, peeled and deveined
• 1 lb Andouille sausage, cut into 1/2-inch rounds
• 1/2 c. Extra virgin olive oil
• 2 Tbsp. Paul Prudhomme's Seafood Magic
• 2 c. Heavy cream
• 2 Tbsp. Creole mustard, (horseradish mustard)
• 1 pch salt One turn of grnd white pepper
• 1 tsp Creole seasoning
• 1 tsp Fresh garlic, minced
• 2 Tbsp. Unsalted butter

Directions