Grilled Blackened Shrimp Skewers
Plump Gulf shrimp are a classic on the grill, and these are full of Louisiana’s Cajun and Creole flavors. Serve them with chilled coleslaw for an easy family meal.
Prep Time:
30 mins.
Cook Time:
10 mins.
Yield:
Yield: 12 (8-inch) skewers (4 servings)
Ingredients
- 1½ cups Blue Plate Mayonnaise, divided
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Creole mustard
- ¼ teaspoon celery salt
- 1 (14-ounce) bag tricolor coleslaw mix
- 1-2 tablespoons Boudreaux’s Backyard Lil Bit Better Blackening Seasoning
- 2 tablespoons lemon juice
- 3 pounds extra-large (U16-20) Gulf shrimp, peeled and deveined
Directions
- In a large bowl, combine the ½ cup mayonnaise, the red wine vinegar, honey, mustard and celery salt and mix well. Add the coleslaw mix and toss to combine. Cover and refrigerate while preparing the shrimp.
- In another large bowl, combine the remaining 1 cup mayonnaise and the blackening seasoning and lemon juice and mix well. Remove ¼ cup of the mayonnaise mixture and set aside. Add the shrimp to the remaining mayonnaise mixture in the bowl and toss to coat.
- Preheat a grill or a grill pan to medium high. Skewer 5 or 6 shrimp on wooden or metal skewers. Cook the shrimp for 2 minutes on each side or until they turn opaque and grill marks are visible.
- Serve with coleslaw and the reserved mayonnaise mixture for dipping.
