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Blackened Shrimp
recipe
40 (13 to 15 count size) shrimp, peeled and deveined
3 teaspoons kosher salt
5 tablespoons Irvine Spices Cajun Blackening Spice
1/3 cup lemon juice
2 red bell peppers
2 yellow bell peppers
2 white onions
8 long wooden skewers, soaked in water
Heat your grill. In a mixing bowl, combine shrimp with
salt, blackening seasoning and lemon juice. Set aside. Cut red peppers, yellow
peppers and onions into 2-inch cubes and place on skewer in this order: red
pepper, shrimp, red onion, shrimp, green pepper, shrimp, etc. Grill on all
sides, brushing with marinade as it cooks. Let vegetables caramelize. Lightly
blacken shrimp, being careful not to burn. Serve immediately.
Cayenne pepper is a classic Cajun seasoning, but it’s more than just that. Our Cajun & Creole seasonings blend cayenne pepper, salt, garlic and onion powder and more for the perfect companion to all your dishes from New Orleans or Cajun Country Louisiana.
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