INGREDIENTS:
1 tablespoon Cajun or Creole seasoning
24 (1 pound) cleaned large shrimp
3 ounces fully cooked Turkey/Chicken Andouille sausage (Applegate), very thinly sliced
1 medium zucchini (8 ounces each), sliced into 1/4-inch thick rounds
1 large red bell pepper, seeded and cut into thin strips
1 1/2 cups corn kernels
1/4 cup chopped fresh Italian parsley leaves
1/4 cup chopped fresh basil leaves
1/4 cup dry white wine, such as Pinot Grigio
2 tbsp olive oil
DIRECTIONS:
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