New Orleans BBQ Cajun Shrimp

Recipe by Dugyb
READY IN: 40mins




  • Combine 3 tablespoons of the cajun spice and 1 tablespoon of the salt in a small bowl.
  • Rub the shrimp with this mixture.
  • Place the shrimp in a plastic baggie and refrigerate while you make the sauce.
  • In a saucepan set over medium-high heat, melt the butter.
  • Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned.
  • Add the beer, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the pepper, rosemary and 2 teaspoons salt.
  • Stir to mix.
  • Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick.
  • Remove from the heat, uncover, and cool to room temperature.
  • Remove and discard the lemon slices and bay leaves.
  • Pour 1 1/2 cups of the sauce over the shrimp.
  • Toss to coat well.
  • Cover and refrigerate the shrimp for 1 to 2 hours.
  • Cover and refrigerate the remaining sauce separately and save for dipping.
  • Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
  • While the grill is heating, reheat the remaining sauce making sure that it doesn't burn.
  • Remove the shrimp from the pan and discard the marinade.
  • Grill the shrimp for 2 to 3 minutes per side, until the shells are pink.
  • Don't overcook or they will get tough.
  • Serve with the warm sauce for dipping.