Cajun Shrimp Skewers
Simple but packed full of awesome flavor. The spice blend, the garlic, butter, lemon...how can you go wrong? Dovetailing Tip: Peel and devein an additional 1 1\2 pounds of shrimp, also remove tails and cut into bite size pieces to use on day 5 in Shrimp Chive Dumplings.
Serving size: 2
Calories per serving: 314
3/4 pound peeled and deveined large (16/20) shrimp, tails left on
4 cloves garlic, minced
3 tablespoons salted butter, melted
2 teaspoons cajun select seasonings, recipe follows
1 lemon, halved
kosher salt and freshly ground black pepper
hot sauce, for grilling, optional
4 tablespoons kosher salt
2 tablespoons granulated garlic
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano
Add the shrimp, garlic, butter, Cajun Select Seasoning, juice of 1/2 lemon and some salt and pepper to a bowl and toss all together. Skewer the shrimp on metal skewers. Grill the shrimp, drizzling with hot sauce if desired, until plump and pink, about 2 minutes per side.
Grill the remaining 1/2 lemon until charred, 3 to 4 minutes. Serve with the shrimp.
Blend together the salt, granulated garlic, paprika, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.