These cajun shrimp kabobs work well as appetizers or your main dish. The cajun garlic butter is amazing!
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
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 eight soaked wooden skewers or metal 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.
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