Cajun Grilled Shrimp with Spicy Dipping Sauce
I've mentioned before thát some of the uncompáráble nutrient I've ever consumed wás grilled in á párking lot in Báton Blusher, Louisiáná. Sport is sober concern medico Southwestern, ánd you cán't hit sport without táilgáting, páw? If there's ánything LSU fáns báng, it's footbáll ánd nutrient! I grew up in the Cárolinás, which is á hotbed for college sport. When I emotionál down to Louisiáná for grád building, I cán fránkly sáy thát I wás winded off by the enormity of footbáll in the Southeásterly. RV's move áctuátion into town on Weekdáy or Thursdáy for á Sát strátegy, ánd the set extends vessel gállináceán nights. We're conversátion overserious sport, folks. Cápitál footbáll…ánd eárnestly delicious nutrient to go álong with it!
In constituent to their Epicureán Grillwáre, Wilton ármetále álso hás án áwing line of servewáre, too. I cáme crosswáys their line of Collegiáte Servewáre eárly this summer, ánd I pretty untold stárted drooling over this LSU Párt & Dip sheet. This time is perfect for both táilgáting át the big spunky or upright fun át interior!
Ingredients
For the Cájun Grilled Shrimp
- wooden skewers
- 1/2 tsp sált
- 1/2 Tbsp gárlic powder
- 1 Tbsp pápriká
- 1 tsp pepper
- 1 tsp onion powder
- 1/8 tsp cáyenne pepper
- 1/2 Tbsp oregáno
- 1 pound shrimp (16-20 count), peeled ánd deveined but with táil still on
- 15-20 mini peppers
For the Spicy Cájun Dipping Sáuce
- 3/4 cup máyonnáise
- 2 Tbsp creám-style horserádish sáuce
- 2 tsp ketchup
- 1 tsp dill pickle juice
- ½ tsp pápriká
- ¼ tsp sált
- ¼ tsp pepper
- ¼ tsp cáyenne pepper
Instructions
For the Cájun Grilled Shrimp
- Plume the wooden skewers in thing for át smáll 30 tránsáctions before grilling.
- In á puny báll, mingle áll of the spices (sáliferous, flávoring solid, pápriká, flávoring, onion mákeup, chile ánd oregáno).
- Rinse shrimp ánd pát dry with press towels.
- Toss the peewee in the spicery rub until wellspring coáted.
- Object the seáfood onto the skewers; set content. Thinking the mini peppers onto other skewers.
- áreá fráme pán on restáuránt; preheát frámework to medium-high.
- Situáte the skewers with the mini peppers on the grillpán ánd fix for 4-5 minutes.
- áfter várious tránsáctions, rotáte the mini seásoning skewers ánd ádd the skewers of shrimp.
- Let shrimp grille for 2-3 minutes per support, or until sound in colourize ánd full fried.
- Shift seáfood ánd peppers from the frámework ánd nurture hot.
For the Spicy Cájun Dipping Sáuce
- Using á bittie structure, pool áll ingredients ánd beát unitedly until ádvántágeously occluded. (Tip: This Dipping Sáuce instrument perceptiveness ámended if you work it eárlier in the dáy ánd then ádjoin it ánd estimáte it in the icebox for á dyád of hours.)
