Ingredients
3/4 cup canola oil1 medium onion, finely chopped2 tablespoons Cajun seasoning6 garlic cloves, minced2 teaspoons ground cumin1 teaspoon minced fresh rosemary1 teaspoon minced fresh thyme2 pounds uncooked large shrimp, peeled and deveinedCAJUN BUTTER:1 cup butter, cubed1 teaspoon minced fresh basil1 teaspoon minced fresh tarragon1 teaspoon Cajun seasoning1/2 teaspoon garlic powder3 drops hot pepper sauce
Preparation
In a small bowl, combine the first seven ingredients. Place the shrimp in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting.
In a small saucepan, combine the Cajun butter ingredients; heat until butter is melted. Keep warm.
Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Grill, uncovered, over medium heat for 2-4 minutes on each side or until shrimp turn pink, basting once with reserved marinade. Serve with Cajun butter.
