Grilled Shrimp, Andouille, & Mushroom Salad With Sugarcane Vinaigrette

This is really good during summer.  We make it for a light dinner.  The sugarcane vinaigrette dressing can be used on many salads.

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
green onions, sliced, green parts only
3 or 4 cups
lettuce or the salad greens of your choice

olive oil

Creole seasoning


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