Directions:
- 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.
- In a small saucepan, combine the Cajun butter ingredients; heat until butter is melted. Keep warm.
- 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. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 745.26 Kcal (3120 kJ) | ||
| Calories from fat | 586.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.12g | 100% | |
|---|---|---|---|
| Cholesterol | 126.76mg | 42% | |
| Sodium | 1301.02mg | 54% | |
| Potassium | 144.68mg | 3% | |
| Total Carbs | 34.18g | 11% | |
| Sugars | 0.59g | 2% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 9.79g | 20% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.6mg | 9% | |
| Calcium | 53.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 415.44 Kcal (1739 kJ) | ||
| Calories from fat | 326.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.3g | 100% | |
|---|---|---|---|
| Cholesterol | 70.66mg | 42% | |
| Sodium | 725.25mg | 54% | |
| Potassium | 80.65mg | 3% | |
| Total Carbs | 19.06g | 11% | |
| Sugars | 0.33g | 2% | |
| Dietary Fiber | 0.87g | 6% | |
| Protein | 5.46g | 20% | |
| Vitamin C | 1.1mg | 3% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.9mg | 9% | |
| Calcium | 30mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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