by Colleen (Pennsylvania, USA)

Colleen’s Spicy Shrimp

2 pounds of raw shrimp (don’t get the small guys, go with 21-25 or 26-30 count)
3/4 cup light olive oil
3/4 cup low sodium soy sauce
4 tablespoons of Cajun seasoning
1/2 cup sesame oil*
1/2 cup lemon juice
4 TBS fresh ginger, minced
3 teaspoons dry mustard
Tabasco – up to you here you can go from 3 teaspoons to 10
I just shake it until it fits the mood I am in. Use whatever hot sauce you have on hand.
Optional – for extra kick you can add a few shakes of red pepper

*If you are not familiar with Asian sesame oil…it’s right near the soy sauce and can be used for a number of marinades…it’s in the pot stickers on this site as well and a few others soon to come as well.

Combine all ingredients except shrimp and whisk until fully incorporated.

Peel shrimp, remove the tails and pat dry.
Throw them into the marinade and stir around until they are all coated.
You can let the shrimp marinate for 30 minutes to an hour. Not much longer than that.
Skewer the shrimp onto metal or wooden skewers.
Cook on the grill for about 2 to 3 minutes per side – until all are pinked up and cooked through with a nice char.
We have a set of oven mitts we reserve for the grill -this way you just grab the skewer ends and flip them over – nice and easy that way.
Remove the shrimp from the skewers and watch them disappear!!