4 tablespoons butter (divided use)
1 cup diced onion
1/2 pound smoked sausage cut in half-inch slices
1 pound Wild American shrimp, peeled and deveined
1/8 teaspoon each cayenne, black and white pepper
pinch each of dried thyme, oregano, garlic powder
1/2 teaspoon salt
1 cup fresh corn kernels
1 roasted red bell pepper, cut into strips
Heat 2 tablespoons of butter in a large skillet over medium high heat. Saute the onion until translucent. Add the sausage and cook until it begins to color. Add the shrimp and seasonings; saute quickly until shrimp barely turns pink. Add corn and roast pepper, stir to mix. Remove solids to a heated platter. Add the remaining butter to the pan and shake to thicken slightly. Pour over the shrimp and serve at once.