- 3/4 cup canola oil
- 1 medium onion, finely chopped
- 2 tablespoons Cajun seasoning
- 6 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 2 pounds uncooked large shrimp, peeled and deveined
- CAJUN BUTTER:
- 1 cup butter, cubed
- 1 teaspoon minced fresh basil
- 1 teaspoon minced fresh tarragon
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 3 drops hot pepper sauce
- In a small bowl, combine the first seven ingredients. Place the shrimp in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting.
- In a small saucepan, combine the Cajun butter ingredients; heat until butter is melted. Keep warm.
- Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Grill, uncovered, over medium heat for 2-4 minutes on each side or until shrimp turn pink, basting once with reserved marinade. Serve with Cajun butter. Yield: 8 servings.
Reviews forCajun Shrimp Skewers
"Excellent... to be honest, I don't remember them, but trust my notes! I made these from the June/July 2006 Taste of Home Magazine. Excited to try them again."
"Excellent. My husband said he could eat these every night."
"A very delicious meal!!! My shrimp were a little small so I put them in a grill basket instead of skewers. The spicy butter was so good I was wanting to dip everything on my plate in it!!Field Editor since 2013"
"Delicious summer recipe! I served this with the Ribboned vegetables in the same issue and cheese bread."
"Since my mother thought we didn't have cajun seasoning we used carribean jerk seasoning instead and it was great. We still use the jerk seasoning every time. I would also recommend marinating longer than the given time. They are a lot juicer then."
"My go to tailgate food!"