Hey Amy!

Do you have your menu planned for tomorrow’s cook out?  Are you panicked because you got too caught up in the week with life and forgot to make a plan for your family?  If the answer is yes, this is a very simple dish you can prepare for today (make your shopping list now and get to the market!) and make tomorrow.

Ingredients:

2 lbs. shrimp, uncooked, peeled and deveined, tails on
1 onion, finely chopped
1 c. peanut oil
2 Tbsp. Cajun seasoning
1 Tbsp. chopped garlic
2 tsp. cumin
1 tsp. rosemary
1 tsp. thyme
wood or metal skewers
large resealable plastic bag

Place shrimp in bag.  Combine remaining ingredients in a small bowl.  Pour over shrimp and refrigerate 2 hours.  Preheat grill to medium heat.  Remove shrimp from marinade and thread on skewers (be sure to soak wood skewers for at least an hour in water prior to threading shrimp).  Grill 5 to 7 minutes, turning and basting frequently with marinade.  Serve with Cajun butter.

Cajun Butter:

1/2 lb. unsalted butter, melted
1 tsp. basil
1 tsp. tarragon
1 tsp. Cajun seasoning
1/2 tsp. garlic powder
2 to 3 drops Tabasco sauce

Combine all ingredients together and serve as dipping sauce for shrimp.

I believe it best to remove the shrimp from the skewers for your guests.  The wooden ones will be charred and not the best presentation and the metal ones will be fire hot, making it dangerous for the guest to handle.

Finally, I substitute chicken for the shrimp since I am allergic to shrimp.  Cut the chicken breast into small pieces and follow recipe as stated.  Enjoy!

xo–me

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