CAJUN SHRIMP

By Lutie

Peter traveled to Washington DC many times on business. He always raved about the food - in particular a Cajun style shrimp dish that he had at one of the hotel restaurants. I traveled with him one time and had the shrimp. It is truly fantastic. Found a recipe that sounded right in (what else?), Bon Appetit’.

The marinade is also good for any type of fish, swordfish in particular. The longer you marinate, the spicier it gets.

Ingredients

• 4 Lbs. raw shrimp, peeled and deveined (can use less - marinade lasts for awhile)
• 1 Cup vegetable oil
• 1/2 Cup chopped green onions
• 2 Garlic cloves, minced
• 1 Tsp. Cayenne pepper
• 1 Tsp. freshly ground pepper
• 1/2 Tsp. salt
• 1/2 Tsp. dried red pepper flakes
• 1/2 Tsp. dried thyme
• 1/2 Tsp. dried rosemary, crumbled
• 1/2 Tsp. oregano

Preparation

Step 1

Bamboo skewers, soaked in water at least two hours

Combine all ingredients (except shrimp and skewers) in large bowl. Set aside some marinade aside for dipping before adding shrimp. Add shrimp and stir to coat. Cover and refrigerate minimum of two hours, stirring occasionally.

Remove shrimp from marinade and thread on skewers. Grease barbeque rack and grill on medium heat and cook until just pink, basting with marinade. Serve immediately.