Grilled Lamb & Almond Shrimp with Roast Potatoes & Creole

Ingredients:

• 4 Andouille sausages, chopped
• 1 pound (455 g) shrimp, peeled and deveined
• 4 red potatoes, quartered
• 2 ears of corn, quartered
• 2 teaspoons olive oil, divided
• 1 teaspoon butter, cubed
• 4 cloves garlic, minced
• Cajun seasoning mix:
• 2 teaspoons garlic powder
• 2 1/2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon red pepper flakes
• 1 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon black pepper

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine all ingredients for the Cajun seasoning mix and stir until well blended.
3. In a baking dish, mix the quartered potatoes, corn, 2 minced garlic cloves, 1 teaspoon of olive oil, and 1/2 teaspoon of the Cajun seasoning mix. Toss until the vegetables are evenly coated. Place the cubed butter on top.
4. Bake the vegetables for 25 minutes.
5. In another bowl, combine the chopped sausage, shrimp, remaining garlic, 1 teaspoon of olive oil, and 1/2 tablespoon of the Cajun seasoning mix. Save the rest of the seasoning mix for future recipes. Mix well to ensure the sausage and shrimp are well coated.
6. Add the sausage and shrimp to the baking dish with the partially cooked corn and potatoes.
7. Bake everything together for an additional 15 minutes, or until the shrimp are cooked through and the vegetables are tender.
8. Garnish with freshly chopped parsley and serve with lemon slices and a cold beer.

Enjoy your meal!