For the shrimp:
– 2 pounds larger shrimp (16/20’s or 20/25’s will work best)
– 1 lemon, juiced (reserve zest for butter)
– 3 tablespoons Blackening Spice
– Lemon wedges for serving (optional)
– Fresh thyme springs for garnish (optional)
For the Cajun garlic butter:
– 1 stick (1/2 cup) unsalted butter
– 4 cloves garlic, minced
– 1 teaspoon finely chopped grated lemon zest
– 1 to 2 teaspoons Blackening Spice
– 1 teaspoon finely chopped fresh oregano
– 1 teaspoon finely chopped fresh thyme
– Splash Worcestershire sauce
Grilling grid or skewers
– Direct medium high heat
– Toss shrimp with lemon juice and let marinate for 10 minutes. Don’t let them sit in the lemon juice much longer or you’ll be on your way to ceviche! Drain the shrimp and pat dry. Sprinkle with the blackening spice and toss to coat the shrimp. Let sit another 10 minutes or so, or refrigerate if it’s going to be much longer before grilling.
For the Cajun garlic butter: simply toss everything into a small saucepan over low heat and let it melt, stirring occasionally. Keep warm until ready to serve.
– Preheat grill (and grid, if using) to direct medium-high heat. If using skewers, thread them now. Make sure grates and grid are brushed clean and well-oiled. Place shrimp on grill and cook for 2 to 3 minutes per side (depending on the size) or until the shrimp are opaque.
– Toss with fresh thyme leaves and serve hot or at room temperature with lemon wedges and Cajun garlic butter on the side.
RECIPE COURTESY CHEF TONY TEEMS. Source: www.facebook.com/tony.teems