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Serve this with
roasted garlic mashed potatoes or a nice nutty wild rice
blend...
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20
extra large |
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shrimp, de-veined, shell on |
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½
cup |
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cajun seasoning |
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1
cup |
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olive oil |
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1
large |
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lemon, sliced |
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2
Tbs |
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cilantro, chopped |
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½
lb |
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butter, melted |
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3
Tbs |
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canned chipotle chile paste |
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1
Tbs |
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garlic, chopped |
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2
medium |
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lemons, zested and juiced |
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salt
and pepper to taste |
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1 |
Marinate
shrimp in cajun seasoning, olive oil, lemon and
cilantro for 3-4 hours. |
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2 |
Heat grill
or broiler to medium-high heat. Grill the shrimp
with the shells on. The shells keep the meat
moist and add a whole new realm of flavor to the
shrimp. This should take 8-10 minutes. Baste
with marinade repeatedly while cooking. Before
serving, slip shells off. |
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3 |
Mix the
melted butter, chipotle chile, garlic, lemon
juice and zest, and season with salt and pepper
as needed. Use this mixture to drizzle on top of
the cooked shrimp. |
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Servings: 4 |
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Recipe Source |
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In Good Taste Reno/Tahoe |
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