Recipe by Chief Jack
This is best if cooked over a charcoal or a wood ember fire but if you’re using gas, you can put some wood chips in a foil pouch and put it over a corner of the burner and get at least some of the smokey flavor. The most important thing to remember is DON'T OVER COOK THE SHRIMP!!
- 24 large shrimp, shelled and deveined, but tail on
- cajon mixed spice
- hot Hungarian paprika
- olive oil
- salt and pepper
Directions See How It's Made
- Slide the shrimp onto skewers without crowding them and season one side with your favorite Cajun seasoning mix. Season the other side with the Hot Paprika to taste. Remember a lot of the heat cooks off and the two sides give a nice glow in the mouth. Cover the shrimp and refrigerate for 2 hours.
- Put the shrimp on the grill for about three minutes per side or until they just turn pink and opaque.
- Remove the shrimp and brush with olive oil and serve.