Cajun Grilled Shrimp

I find this to be convenient appetizer when in a bind. I always try to keep my freezer stocked with a bag of frozen shrimp for this very reason. If unexpected guests come by, it is easy to thaw shrimp, grill and kick back and enjoy your company! Eat as an appetizer or pair it with Red Beans and Rice or Rice with Pineapple and Coconut Milk for an entrée. This recipe calls for 20 pieces of shrimp. Increase according to how many guests and if it is to be an appetizer or an entrée.


20 frozen shrimp, thawed, shell removed but leave tail on for your handle
2 tablespoons of olive oil
1 teaspoon of Cajun seasoning
2 dashes of cayenne pepper
2 garlic gloves minced or 2 cubes of Dorat brand garlic
1 thinly sliced green onion for garnish


Thaw, rinse and clean shrimp. Combine all ingredients in medium sized mixing bowl, except for garnish. Add shrimp and toss until all shrimp are evenly coated with mixture. If time allows, let them sit in the fridge for about an hour. If not and in a hurry, begin to place on skewers to be grilled. Place onto grill that has been preheated to medium high heat and grill for 2-3 minutes on each side until a vibrant pink and the seasoning has begun to brown. Shrimp is cooked once the color has changed and the shrimp has curled. Place on a serving tray and garnish with thinly sliced green onions.

Suggested Beverage

Try Abita Ale (Abita Springs, Louisiana),  Saint Arnold Elissa IPA (Houston, TX)  Samuel Adams® Summer Ale (Boston, MA) or a nice cold long neck Bud Light is great too and usually is on hand.

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