Grilled Shrimp, Andouille, & Mushroom Salad With Sugarcane Vinaigrette

This is a dinner salad that is especially good on a hot summer night.  The sugarcane vinaigrette dressing can be used on many salads.

Salad
2 Lbs	shrimp, peeled, and deveined
1 Lb	andouille sausage (kielbasa sausage can be substituted if you can't get andouille)
1 Lb	fresh mushrooms (not sliced)
1 cup	frozen corn kernels, thawed
¼ cup	green onions, sliced, green parts only
3 or 4 cups	lettuce or the salad greens of your choice
	olive oil
	Creole seasoning
	skewers

Vinaigrette
½ cup	white vinegar
¼ cup	cane syrup (we use Steen's, you can get it in most supermarkets in the syrup section)
⅓ cup	Creole mustard (DO NOT use yellow ballpark mustard!)
1 tsp	granulated garlic
¼ cup	olive oil

Combine the corn, green onions, and lettuce in a large bowl and mix well.  Mix all the vinaigrette ingredients together in a non-reactive bowl.  Put the shrimp, andouille sausage, and mushrooms on skewers.  Brush with olive oil and sprinkle with Creole seasoning.  Grill for 2 to 3 minutes per side.   Add the shrimp, andouille, and mushrooms to the salad and drizzle with the vinaigrette. 

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