1 1/4 pound(s) large shrimp, shelled and deveined, with tail part of shell left on if you like
Green-onion and lemon-peel slivers, for garnish
Lemon wedges, (optional)
Instructions
Prepare Rémoulade Sauce- In small bowl, mix all sauce ingredients.
Cover and refrigerate up to 3 days if not serving right away. Makes
about 1 cup.
Prepare Cajun Shrimp- In medium bowl, mix Cajun seasoning, oil,
and lemon peel. Add shrimp to spice mixture and toss until evenly
coated.
Place shrimp on hot grill rack (or hot flat grill topper) over
medium-high heat and cook 3 to 4 minutes or just until shrimp are
opaque throughout, turning shrimp over once.
Transfer shrimp to platter; garnish with green onion and lemon
peel. Serve shrimp with lemon wedges if you like and Rémoulade
Sauce. Tip- Seasoning mixes vary among manufacturers,
especially with regard to salt content. Add salt to taste if necessary.
Originally Submitted
6/25/2009
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