I agree with Dreamgoddes, great recipe but very salty. I will not use any salt in step #1 nor in step #6 next time. I served it with grilled corn on the cob and grilled/buttered (no salt thank goodness) and a Mexican beer. It was a big hit!
Yum, yum, yum! These were very tasty.I didn't grill them, but cooked them on the stove in the marinade but the rest of the recipe was the same. My only change for next time is I will probably do 3 dashes (rather than 5) of hot sauce.
The shrimp were good, but between the cajun spices, which contains salt, and the amount of salt called for, the shrimp were almost to the point of being too salty to enjoy. When I make this again, I'll cut the amount of salt way down. Heat factor was good with just the right amount of spiciness. We did have trouble peeling these after they were cooked. Next time, I'll peel the shrimp first, leaving the last tail section on before putting the rub on them. Overall it was a good recipe, I just need to tweak it a bit for us to fully enjoy it.
Great recipie! This is as close as I have found for a super good shrimp dish we had in New Orleans a few years ago. I think the beer is the secret ingredient. Thanks.