8bamboo skewers(soaked 30 minutes in water- or use metal skewers)
1½poundsfully cooked smoked sausage,cut into 3/4-inch thick rounds
In a food processor, blend the oil, thyme, garlic and pepper for 1 minute. Pour the mixture into a large bowl. Add the shrimp and marinate in the refrigerator for 1 hour.
Remove the shrimp from the marinade; reserve the marinade. Thread 1 mushroom horizontally on 1 skewer. Hold 1 sausage piece in curve of 1 shrimp; thread together on skewer, sliding next to mushroom. Repeat, alternating a total of 4 mushrooms, 4 shrimp and 4 sausage pieces on each skewer.
Prepare your grill to medium- high heat. Bring the reserved marinade to boil in heavy small saucepan. Arrange skewers on grill and brush with the marinade. Grill until shrimp are cooked through, turning occasionally and basting with marinade, about 8 minutes. Transfer to plates and serve.
*The skewers may be threaded a day early. Cover and and chill reserved marinade and skewers separately.
*If preparing as egg, gluten or dairy free, check the sausages and make sure they are free of those ingredients.