For a fun weekend barbecue, these Cajun-style grilled shrimp make a great appetizer or main course. Served with rice and a wedge of lemon, they are a perfect way to celebrate the ushering in of summer.
This recipe uses bell peppers and onions, but feel free to substitute other vegetables and fruits, like cherry tomatoes, mushrooms, or pineapple chunks.
Cajun-Style Grilled Shrimp Skewers
Tip: Grill atop a layer of aluminum foil when using an outdoor grill for easy cleanup and to keep down flames.
2 pounds large shrimp, peeled and deveined
1/3 cup olive oil
2 large cloves garlic, minced
juice of 1/2 lemon
1 teaspoon Cajun seasoning
handful parsley, chopped
salt
pepper
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
1/2 large white onion
bamboo skewers, soaked in water
In a large bowl, combine olive oil, garlic, lemon, Cajun seasoning, parsley, and salt and pepper to taste. Add shrimp and toss to coat. Marinate for 1 to 2 hours in the refrigerator.
Preheat a grill or grill pan over medium-high to high heat.
Cut the bell peppers and the onion into 1-inch squares. Add vegetables to same bowl as shrimp; stir to coat with marinade. Skewer the vegetables and shrimp, alternating with pepper and onion and then shrimp. Each skewer should fit about 5 shrimp.
Grill for about 3 minutes per side or until the shrimp turn pink. Yield: 4 servings.
Joseph Erdos is a New York–based writer and editor, but above all a gastronomer and oenophile. He shares his passion for foodon his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.