2teaspoonsCajun spiceI like to use Emeril's Cajun Seasoning
¾lb.jumbo shrimp21/25 per pound
In a small bowl, combine all ingredients except shrimp.
Pour into a resealable plastic bag and add shrimp. Seal well.
Place in the refrigerator and marinate for 20-30 minutes.
Preheat grill. While grill is preheating, take shrimp out of marinade and thread onto skewer. If using wooden skewers make sure to soak them in water for 30 minutes while shrimp is marinating.
Place on hot grill and cook about 2-3 minutes per side depending on size. Shrimp are done when they are pink (or an orangey color) with red tails and the flesh is slightly white.
Tips and tricks for grilling shrimp
Buy the shrimp on the day you are planning to grill or opt for frozen shrimp
For the best results, use extra large, jumbo or colossal shrimp. I like to use jumbo for this recipe.
When marinating shrimp with an acidic marinade, i.e. one using citrus juices, plan no longer than 30 minutes at the most. This prevents the acid from breaking down the proteins in the shrimp, which can cause them to be mushy. If using an olive oil and herb-based marinade, up to an hour is fine.
Do you know when your shrimp are perfectly cooked? Follow this general rule. A straight shrimp is undercooked, an O shaped shrimp is overcooked and rubbery while the C shaped shrimp is perfection!
General rule of thumb for how much shrimp to purchase is 1 lb. per person of raw, unpeeled shrimp or ⅓-1/2 lb. of peeled prepared shrimp.