Cajun Shrimp 2

1/2 cup vegetable oil
1/4 cup each red wine and soy sauce
1 tsp grated lemon peel
1/4 cup fresh lemon juice
1/4 cup minced fresh parsley
2 tbs each Worcestershire sauce and red wine vinegar
1 tbs red-wine vinegar
1 tbs dry mustard
1/2 tbs paprika
1/2 tbs minced garlic
1/4 tsp ground red pepper
48 large raw shrimp (about 2 pounds) shelled (expect for tail), devein, rinse and patted dry
Sixteen (16) 10- to 12-inch skewers (If bamboo, soak in water 1 hour)

Put marinade ingredients into a large bowl and whisk until well blended. Add shrimp and marinate at least 10 minutes but not more than 30 minutes, stirring once. Drain marinade into a medium size saucepan. Bring to a boil, reduce heat and simmer 3 to 4 minutes. Meanwhile thread shrimp 6 to 2 skewers. You should have 8 double skewers with 6 shrimp.

To Grill:
Cook shrimp 4 to 6 inches above hot coals, 1-1/2 to 2 minutes per side until pink and just barely opaque in center.

To Broil:
Broil 4 to 6 inches from heat source as directed.

Serve with hot marinade as a dipping sauce for shrimp or bread.

Makes 8 servings.

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Cajun Country -- New Iberia, Louisiana