December 6, 2008

CAJUN GRILLED SHRIMP

10 lg. peeled shrimp (per person)
1-2 sticks melted butter
1 c. cooking wine (red or white)
2 tbsp. lemon pepper
1 tsp. garlic powder
1 tsp. Italian seasoning
1 juice of real lemon
2 tbsp. to 1/2 c. Creole seasoning
(Use a little for mild shrimp use more for shrimp with a kick).

Marinate shrimp in all the above ingredients (1 hour to overnight in refrigerator). Skewer shrimp, brush with excess marinate while cooking on the grill. Do not over cook!

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