Week 121:

Name: Grilled Cajun Shrimp
Ingredients: 2 pounds large shrimp, peeled, deveined, and thawed; ½ cup olive oil; 2 tablespoons each: lemon juice and chopped parsley; 1 tablespoon each: honey, soy sauce and paprika; 2 ½ teaspoons salt; 1 teaspoon each: onion powder, garlic powder, and cayenne pepper; ¾ teaspoon each: white pepper and black pepper; ½ teaspoon each: thyme and oregano

RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, TARA BURKE

This recipe is from one of Gail’s classes, modified slightly for my taste. I was looking for a balanced meal using Gail’s delicious Cajun Shrimp to be served with farro and roasted vegetables. The result was fantastic, and although summer has officially ended, we can still enjoy summertime fare on warmer fall days!

Grilled Cajun Shrimp

Ingredients

2 pounds large shrimp, peeled, deveined, and thawed
½ cup olive oil
2 tablespoons each: lemon juice and chopped parsley
1 tablespoon each: honey, soy sauce and paprika
2 ½ teaspoons salt
1 teaspoon each: onion powder, garlic powder, and cayenne pepper
¾ teaspoon each: white pepper and black pepper
½ teaspoon each: thyme and oregano

Instructions

Mix the ingredients for the marinade together and add the shrimp.
Place in a zip-lock bag and marinate for at least 1 hour, up to 24 hours in the refrigerator.
Grill on medium high, 3 minutes per side, or until tender.
Serve warm or refrigerate to serve later.

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