12 large shrimp, shelled, peeled, deveined with tail on
1 andouille sausage (about 1/2 pound)
2 Tbsp. extra virgin olive oil
1 Tbsp. finely chopped thyme
1 Tbsp. finely chopped chives
** sea salt and freshly ground black pepper

Cut andouille into 12 slices (approx. an inch thick) wrap shrimp around each of the sausage slice. Skewer through shrimp tail, sausage, and back through shrimp with 6-inch bamboo skewer creating lollipop. In heavy skillet, at medium high heat pour in olive oil. Sauté lollipop, approx. 1 minute on each side. Season with chopped thyme, salt & pepper. Sprinkle with chives.

Saffron Artichoke Aioli

1 egg yolk
½ cup extra virgin olive oil
1 tsp. Dijon mustard
1 Tbsp. white wine vinegar
3 cloves garlic, smashed
pinch saffron
1 lemon juiced
pinch cayenne pepper
3 artichoke bottoms thinly diced
2 Tbsp. sun-dried tomatoes, thinly diced
** sea salt and freshly ground black pepper

In blender, pour in egg yolk, mustard, vinegar, garlic, saffron & lemon juice. Blend at medium speed 1 minute. Slowly add olive oil. Season to taste with sea salt and freshly ground black pepper. Place aioli in mixing bowl. Fold in artichoke & sun-dried tomatoes. Season with cayenne pepper. Place aioli in serving bowl.

Presentation

bouquet fresh garden herbs
Place aioli bowl in center of serving platter. Fan lollipops to form flower. Serve hot.