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Servings:
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about
scaling
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Cook Time: |
55 - 80 minutes |
Prep Time: |
20 minutes |
Cook Method: |
grilled |
Cook Temp: |
medium |
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"Cajun" has come to mean hot and spicy - as well as red-tinted, from the paprika and cayenne pepper found in the spices. Use bamboo or metal skewers for grilling these Cajun Shrimp.
Note: Using already shelled and deveined shrimp is a real timesaver.
1. In a large bowl, combine olive oil, Cajun rub, lemon juice, parsley, honey, and Worcestershire sauce and mix well. Add shrimp and toss to coat with seasoning mixture. Refrigerate for 25 minutes to 1 hour.
2. If using bamboo skewers, soak 8 skewers for at least 15 minutes while shrimp marinates.
3. When ready to cook, preheat grill to medium hot and thread shrimp onto prepared bamboo or metal skewers. Place shrimp skewers on grill and cook for about 3 minutes on each side, or until shrimp turn pink and are lightly charred on both sides. Be careful not to overcook.
4. To serve, remove shrimp from skewers as soon as they're done grilling and place on a serving plate. (If using metal skewers, remember they may still be hot.) Garnish with lemon wedges and serve immediately.
Source: Hannaford Fresh Magazine, July/Aug 2008
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1/4 cup |
Olive oil |
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1 Tbs |
Hannaford Inspirations Cajun Rub |
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3 Tbs |
Lemon juice, fresh |
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2 Tbs |
Chopped fresh parsley |
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1 Tbs |
Honey |
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1 tsp |
Worcestershire sauce |
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1 lb |
Large shrimp, raw |
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4 ea |
Lemon wedges |
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