SWEET+SOUR >> Cajun Grilled Shrimp

If you didn't see yesterday's post with the introduction explaining the concept behind my sister Morgan's new feature 'Sweet and Sour,' click here to check it out.  Happy Friday!  xo, melissa

In the intro post outlining this new series, I mentioned that my husband despises a vast majority of foods, and cites an ever-changing variety of newly invented food allergies to avoid eating them.  I also mentioned that I take advantage of the times he's out of town to cook certain meals for myself.  This, my friends, is one of those meals. It is one of the simplest recipes and one of the most flavorful.  

My favorite Cajun seasoning is Emeril Lagasse’s Bayou Blast. My local supermarket was out so I used what was in my spice cabinet. You can double or triple the recipe and store leftovers in the fridge for one day. If you use frozen shrimp as I did, add time to thaw. Just follow the directions on the package.

Total time required: 45 minutes

12 raw shrimp (peeled and deveined)
Juice of one lime
1 shallot
1 garlic clove
2 TBS olive oil
1-2 tsp Cajun seasoning (depending on brand and personal taste)
Salt and pepper

1. Rinse the shrimp and remove the tails, drain.
2. Chop the shallot and garlic clove.
3. Combine all ingredients in a medium bowl.

4. Cover and place in fridge for 30 minutes to marinate. Stir once or twice during this time.
5. In the meantime, heat your stove top grill or outdoor grill to a medium/high heat.

6. Place marinated shrimp on your grill and cook 3 or 4 minutes per side or until pink and opaque. Discard marinade. (I personally like my shrimp crunchy and overdone so I double that time.  Yes, I’m weird.)

7. Salt and pepper to taste. If your Cajun seasoning has a lot of salt, omit this step.

Serve this with a fresh salad (try slicing avocado, tomatoes, and cucumber over fresh greens with a vinaigrette) and buttery French bread. YUM!

I'll be back again next week with another edition of Sweet and Sour.  In the meantime, I'd love to hear any and all stories from fellow food lovers who cook for ridiculously picky eaters.