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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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You can serve them as an entree or as appetizers. You’ll love them either way. —Dwayne Veretto, Roswell, New Mexico. Ingredients:
3/4 cup canola oil |
1 medium onion, finely chopped |
2 tablespoons cajun seasoning |
6 garlic cloves, minced |
2 teaspoons ground cumin |
1 teaspoon minced fresh rosemary |
1 teaspoon minced fresh thyme |
2 lbs uncooked large shrimp, peeled and deveined |
1 cup butter, cubed |
1 teaspoon minced fresh basil |
1 teaspoon minced fresh tarragon |
1 teaspoon cajun seasoning |
1/2 teaspoon garlic powder |
3 drops hot pepper sauce |
Directions:
1. In a small bowl, combine the first seven ingredients. Place the shrimp in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting.
2. In a small saucepan, combine the Cajun butter ingredients; heat until butter is melted. Keep warm.
3. Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Grill, uncovered, over medium heat for 2-4 minutes on each side or until shrimp turn pink, basting once with reserved marinade. Serve with Cajun butter.
4. Time doesn't include marinating.
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