Cajun Grilled Shrimp
"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!!"
- Ready In:
- 11mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 24 large shrimp, shelled and deveined, but tail on
- cajon mixed spice
- hot Hungarian paprika
- olive oil
- salt and pepper
directions
- 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.
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RECIPE SUBMITTED BY
Chief Jack
United States
As a Yankee transplanted to the Old South, my tastes have been slowly educated to the finer and hotter things in life. With 40 years in the Fire-Rescue service, I have had some incredable "on duty" meals, on both ends of the scale! In self defence, even as Chief, I often do the cooking. One thing can be taken as gospel, no matter how much complaining, there are never any leftovers.
