6 or 8 links of Andouille sausage

24 large fresh shrimp

4 cups of fresh pineapple cut into 1x1/2" squares

Lime dressing (see recipe)

Cut sausage into 3/4" rounds

Alternate the sausage with the pineapple on skewers

Peel and devein the shrimp

Toss the shrimp in Creole Meat Seasoning (see recipe) or Paul Prudhomme's Blackened Redsfish Magic

Put shrimp on skewers

Brush lime dressing (see recipe) on sausage and pineapple

Grill sausage on each side for a total of about 15 minutes until sausage is cooked through

Grill shrimp for 5 minutes a side

Remove from grill. Brush sausage and pineapple again with lime dressing

Separately remove and arrange sausage and shrimp in separate areas on a large platter.

Garnish with lime wedges and cilantro leaves