Shrimp and Andouille Skewers with Creole Mustard Cream

Creole mustard cream1 1/4 cups heavy cream2 tablespoons Creole mustard1 teaspoon roasted garlic puree (see note) 1/8 teaspoon Worcestershire sauce 1/8 teaspoon hot pepper sauce 1/8 teaspoon salt 1/8 teaspoon white pepper 1/4 teaspoon cornstarch mixed with 1/2 teaspoon water1 tablespoon unsalted butterSkewers10 fresh jumbo shrimp, peeled1 link ( 1/2 pound) andouille, cut into 10 pieces2 tablespoons Cajun seasoning blend 2 teaspoons extra-virgin olive oilFor the mustard sauce: Whisk together the cream, mustard, garlic puree, Worcestershire, hot sauce, salt and pepper in a sauce pan. Bring to a boil and whisk for 10-12 minutes.Stir in the dissolved cornstarch and let thicken for about 20 seconds. Whisk in butter; remove from heat and set aside.For the skewers: Thread 1 shrimp onto each skewer, followed by 1 piece of andouille. Sprinkle each skewer with seasoning, then brush with olive oil. Grill 3 minutes, turning once. Drizzle with mustard cream.Serves 10.Cook's note: For roasted garlic puree, roast 1 cup peeled garlic cloves in 1 cup olive oil in a 350-degree oven for 1 hour. Strain garlic and puree, adding cooking oil as needed to make a smooth paste. Nutrition values per serving: 221 calories, 21 g fat (10 g saturated), 3 g carbohydrates, 0 fiber, 7 g protein, 81 mg cholesterol, 636 mg sodium."Big Easy Cocktails" by Jimmy Bannos and John DeMers (2006 Ten Speed Press, $15.95) 94