I had this at last years OKC eggfest and have been meaning to make it since. Finally got around to it.
16-20 count shrimp and andouille sausage. I tried to put the sausage inside the curve of the shrimp but I needed a little bigger shrimp.
Anyway, a light dusting of Jamaican Firewalk and cooked at 350 for about 10 min. At the end I lightly brushed a coating of Blues Hog original.
For desert, I got this recipe from Paula Dean. Pretty simple. Just brownie mix with a Hershey Symphony toffee and almond candy bar in the middle. You can use any candy bar. They were great.