Ingredients

1 1/2 lb. raw shrimp, shelled and deveined

2 tbsp. olive oil

1 tbsp. smoked paprika

1 tsp. cayenne powder

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dried oregano

1/2 tsp. dried thyme

Kosher salt and fresh ground pepper to taste

1 (12 oz.) package smoked andouille sausage, sliced 1/2" pieces

Sriracha Cream Sauce:

Ingredients:

1/4 cup mayonnaise

1 tbsp. Sriracha, or to taste

1 tbsp. sweetened condensed milk

Whisk all ingredients together in a small bowl; set aside.

Baguette Planks:

Ingredients:

6 mini baguettes, sliced in half

4 tbsp. olive oil

Brush sliced baguettes with olive oil and grill 2 minutes till toasted. Set aside.

Cajun Shrimp & Sausage Planks:

In a large bowl, combine shrimp, olive oil, and all seasonings. Cover, refrigerate for 30 minutes, turning occasionally.

Thread shrimp and sausage onto 4 inch long skewers or toothpicks. Heat grill pan over medium-high heat. Add shrimp in a single layer and grill 3 minutes per side till shrimp is opaque. Serve a few shrimp-sausages on top of baguette planks with a drizzle of Sriracha cream.