Small Bites of Shrimp

We are starting our new Slow Travel Sunday Series. We have gone round the world with scoops and salads... and now we are taking small bites.

The challenge this time around will be appetizers. The tricky part is that each week we have picked a secret ingredient. I am excited to see what everyone comes up with.

We are easing in this week with 'shrimp'... that is not to challenging for me. We love shrimp and eat it a lot. I thought about a shrimp dip, but decided to go with football finger food instead.

Shrimp and Sausage

2 pounds wild gulf shrimp

1 pound sweet Italian sausage

1 onion

3 Tbs olive oil

3 Tbs herbs de Provence

sprigs fresh rosemary

Preheat oven to 400°

Slice sausage into bite sized chunks. Spread onto a large baking sheet covered with aluminum foil (for easier clean up) Sprinkle with some of the olive oil and herbs. Roast in a Hot oven for 15 minutes. Slice onion into 8 wedges. Mix onions and shrimp in with the sausages and coat with the remaining olive oil and herbs. Roast another 10-15 minutes until shrimp are pink and curled. Serve with plenty of napkins.

Now, lets see what appetizers we get from the other 'nibblers'. Leave your link on Mr Mcklinky.

Y'all enjoy!

Sandi
Next week's secret ingredient ~~~ Crab~~~