My husband has been making this delicious grilled Cajun shrimp recipe for years now. I find it the perfect combination of spice, lemon and the flavor that the BBQ adds. We usually eat the shrimp as our main course with a side of grilled corn on the cob or grilled veggies and a warm sliced baguette. A perfect late summer outdoor feast… As always, we try to use fresh shrimp but if you’re making this meal on the fly, you can absolutely use frozen shrimp. I love shrimp because they are so easy to store frozen and take very little time to defrost.
We hope you enjoy.
Ingredients: 1 pound of extra large (about 28) shrimp tails, shell on 2 cloves garlic, chopped 1 lemon 1 tablespoon chili powder 1 teaspoon cayenne pepper olive oil salt & pepper Prep: This recipe couldn’t be more simple… 1. Clean shrimp under cold water and pat dry. 2. Place shrimp into a large zip lock bag with enough olive oil to coat everything, about a table spoon. 3. Add garlic, chili powder, cayenne pepper, salt and pepper to taste and the juice of half a lemon. 4. Zip the bag closed and shake it all up so each shrimp gets coated evenly in the seasoning. It’s not necessary to leave the shrimp to “marinate” in the spices. Feel free to experiment with the amount of chili powder and cayenne pepper (we like ours on the spicy side…) 5. Pour everything into a BBQ basket and cook over med-high heat, stirring frequently, until the shrimp turns pink. 6. Remove IMMEDIATELY when the shrimp turns pink because the shrimp will continue to cook after you remove it from the heat and if you overcook it, it’ll get rubbery. 7. Cover your outdoor dining table with newspaper and place a couple of large bowls out to collect the shrimp shells for a fun (albeit messy) late summer meal. 8. Serve with your choice of veggies and a warm buttered baguette.