Grilled Seafood Boil Skewers - Print Version - Recipes by Clare

Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 12 oz Andouille sausage, sliced into rounds
• 1 lb petite red or gold potatoes
• 2 ears of corn, cut into 1.5-inch rounds
• 1-2 tbsp Tony Chachere's Bold Creole Seasoning
• 8-10 metal or soaked wooden skewers
• Olive oil for brushing
• 1/2 cup (1 stick) unsalted butter
• 2 tbsp Tony's Supreme Crab Boil seasoning
• 4 cloves garlic, minced
• Juice of 1/2 lemon (optional)