Cajun-Style Grilled Shrimp Skewers
Joseph Erdos

 

Cajun-Style Grilled Shrimp Skewers

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For a fun weekend barbecue, these Cajun-style grilled shrimp make a great appetizer or main course. Served with rice and a wedge of lemon, they are a perfect way to usher in summer grilling season.

This recipe uses bell peppers and onions, but feel free to substitute other vegetables and fruits, like cherry tomatoes, mushrooms, or pineapple chunks.

Cajun-Style Grilled Shrimp Skewers

Serves 4.

2 pounds large shrimp, peeled and deveined

1/3 cup olive oil

2 large cloves garlic, minced

Juice of 1/2 lemon

1 teaspoon Cajun seasoning

Handful parsley, chopped

Salt and fresh-ground pepper

1/2 green bell pepper

1/2 red bell pepper

1/2 yellow bell pepper

1/2 large white onion

Bamboo skewers, soaked in water

In a large bowl, combine olive oil, garlic, lemon, Cajun seasoning, parsley, and salt and pepper to taste. Add shrimp and toss to coat. Marinate for 1 to 2 hours in the refrigerator.

Preheat a grill or grill pan over medium-high to high heat. When using an outdoor barbecue, grill atop a layer of aluminum foil to ensure easy cleanup and to keep down flames.

Cut the bell peppers and the onion into 1-inch squares. Add vegetables to same bowl as shrimp; stir to coat with marinade. Skewer the vegetables and shrimp, alternating with pepper and onion and then shrimp. Each skewer should fit about 5 shrimp.

Grill for about 3 minutes per side or until the shrimp turn pink.

Grilled Shrimp, American

 

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Cajun-Style Grilled Shrimp Skewers

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