Make sure your shrimp is completely thawed out, if not leave in fridge for at least 24 hours or let sit in bowl of cold water until thawed out. Peel your shrimp (if not already) but leave the tails on. Pat dry shrimp with paper towels. Drizzle with oil and toss. Then toss in the Blackened Cajun Rub and mix till evenly coated. Put on skewers, make sure shrimp are not over crowded or else they will not cook evenly.
Put on the grill over med-low heat. For pre-cooked shrimp; cook 1-2 minutes perside. For raw shrimp; cook about 5 minutes perside, or until they turn pink.
Serve alone, with cocktail sauce, and/or over rice.
Pro tip: If using wood skewers, soak in water for 30 minutes before cooking. This will keep them from burning on the grill.
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