Grilled Garlic Cajun Shrimp Skewers
Putting shrimp on the grill provides a lightly charred smokiness that makes it irresistible. This grilled shrimp recipe is easy to prep and quick to cook. Brushing on extra marinade at the end ensures great flavor in every bite.
Author: Natasha of NatashasKitchen.com
|1/2 cup||(8 tbsp) unsalted butter|
|4 cloves||garlic, pressed or minced|
|1 tablespoon||cajun spice (provides light heat; it's not too spicy)|
|1/2 teaspoon||salt (omit if using salted butter)|
|1 tablespoon||lemon juice (from 1/2 medium lemon)|
|2 pounds||large shrimp (21-25 count), peeled and deveined|
|12||medium wooden skewers|
Soak wooden skewers in water 30 min (reduces burning of the sticks). Preheat Grill to med/high (400?F).
Combine all marinade ingredients in a small sauce pan. Bring to a simmer then remove from heat. Pour half of the mixture into a ramekin and leave remaining marinade in pan (You'll brush on half now and brush on remaining marinade after shrimp are grilled).
Skewer 4 shrimp on each damp skewer without leaving spaces. Lay skewers flat on a rimmed cookie sheet. Brush one side of the skewered shrimp with sauce and refrigerate for 2 min until butter firms up. Flip shrimp over, brush second side and refrigerate 2 min until butter firms up.
Place skewers on the barbie and grill shrimp with the lid on about 2 minutes per side or just until cooked through and no longer transparent. Remove shrimp from grill. Don't overcook or they will be rubbery. Brush on reserved sauce and serve.