• 1/2 pound small new potatoes
  • 2 small ears corn, cut into 1 1/2 inch rounds
  • 1/2 pound andouille sausage, cut into 1 inch rounds
  • 1/2 pound large shrimp, peeled and deveined
  • 1/2 stick butter, melted
  • 4 teaspoons Tabasco
  • 2 teaspoons Old Bay Seasoning
  1. Boil the potatoes in salted water over medium-high heat for about 12-15 minutes, until the potatoes are tender.   Drain and rinse under cold water.
  2. Thread potatoes, corn, andouille and shrimp onto skewers.  (This makes about 4 skewers.)
  3. Heat grill to medium-high. Clean and lightly oil the grill.  In a small bowl, combine the butter, Tabasco and Old Bay.  Grill kebabs turning and brushing with butter mixture occasionally until the shrimp are cooked through and corn in starting to char, about 8 minutes.
I’m always looking for a quick (week-night)  dinner that is not only yummy, but healthy at the same time!  With football starting this week for my  boys,  I can’t wait to try this quick and simple recipe!!