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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This is best if cooked over a charcoal or a wood ember fire but if you’re using gas, you can put some wood chips in a foil pouch and put it over a corner of the burner and get at least some of the smokey flavor. The most important thing to remember is DON'T OVER COOK THE SHRIMP!! Ingredients:
24 large shrimp, shelled and deveined, but tail on |
cajon mixed spice |
hot hungarian paprika |
olive oil |
salt and pepper |
Directions:
1. Slide the shrimp onto skewers without crowding them and season one side with your favorite Cajun seasoning mix. Season the other side with the Hot Paprika to taste. Remember a lot of the heat cooks off and the two sides give a nice glow in the mouth. Cover the shrimp and refrigerate for 2 hours.
2. Put the shrimp on the grill for about three minutes per side or until they just turn pink and opaque.
3. Remove the shrimp and brush with olive oil and serve.
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