Cajun-Spiced Peel 'n' Eat Grilled Shrimp Print this recipe

Ingredients

• 1 cup KC Masterpiece® Chipotle and Lime Marinade
• 2 pounds shelled frozen shrimp (13–15 count)
• ½ cayenne pepper
• ½ teaspoon black pepper
• ½ teaspoon dry mustard
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt

Instructions

1. Defrost the shrimp by placing them in a large bowl of cold water and allowing them to soak for about 30 minutes. Remove from water and pat dry. Add the shrimp along with the cup of marinade to a 1-gallon GLAD® storage bag. Place in the refrigerator for at least an hour or up to three hours.
2. Combine the remaining ingredients to create a Cajun spice mixture and set aside.
3. Fire up the grill with Kingsford® charcoal. Once the coals are fiery red, remove the shrimp from the bag and place shrimp on the grill. Cook for 4 minutes and then turn over for another 3 minutes.
4. Remove the shrimp from the grill and place in a large bowl. Toss with the Cajun spice mixture and allow guests to peel and eat the shrimp.
5. Recipe created by Kingsford® charcoal and KC Masterpiece.

Credit

1. Kingsford