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Firey Cajun Grilled Shrimp
Comments:
Fresh caught shrimp are always best, but most often frozen is more practical and just as great. We enjoy the larger shrimp as they are easier to work with and have great appearance! We hope you enjoy this fiery treat!
 3 green onions, minced
2 tablespoons fresh lemon juice
3 cloves garlic, minced
2 teaspoons paprika (smoked or regular)
1 teaspoon salt
1/2 teaspoon black pepper (less if you have a tender mouth)
1/2 teaspoon cayenne pepper (less if you have a tender mouth)
1 tablespoon olive oil
1-1/2 pounds deveined peeled shrimp, with tails left on
Lemon wedges
What we wish to do first is to combine the onions, lemon juice, garlic, paprika, salt and peppers in a glass or stainless steel mixing bowl and then stir in the olive oil. Next, add your shrimp and turn to coat them thoroughly. Now we want to cover your seasoned shrimp and refrigerate at least 30 minutes. Now is time to mount the shrimp on your skewers. Place them all the same direction to save space and make a great presentation. Be sure to soak wooden skewers in water for at least 30 minutes prior to use to prevent burning. Grill shrimp over medium heat for about 2 minutes per side until just pink. Serve with lemon wedges. HENT: Shrimp easily over cooks.
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