4 wooden or metal skewers
4 T unsalted butter
2 cloves garlic, pressed
1 T Cajun spice (recipe follows)
1 T fresh lemon juice
Sea salt and freshly ground black pepper
20 large shrimp, peeled and deveined, tails left on
3 scallions, finely chopped
Lemon wedges, for serving
If using wooden skewers, soak them in warm water for 30 minutes or more.
In a small saucepan, add the butter, garlic, Cajun spice, and lemon juice over medium heat.
Season to taste with salt and pepper.
Turn off heat and set aside.
Thread 5 shrimp on each skewer and place on baking sheet or in a long casserole dish.
Drizzle some of the marinade over the shrimp. Turn over and add a little more.
Prepare your barbecue grill for medium-high heat.
Place skewered shrimp over heat, close lid, and grill for 2 minutes.
Carefully flip over, using tongs, close lids, and grill another 2 minutes.
Place on a platter or 2 dinner plates.
Drizzle with the rest of the marinade and sprinkle top with scallions.
Serve with lemon wedges.
3 T paprika
2 T sea salt
2 T ground black pepper
1 T ground white pepper
2 T garlic powder
2 T cayenne pepper
2 T onion powder
2 T dried thyme
Pour all ingredients in a jar fitted with a lid. Shake to combine and store up to one year.
To the above ingredients add 1 T dried oregano and 1 T dried basil.