Cajun Grilled Shrimp
Source: Kingsford

3 green onions, minced
2 tablespoons lemon juice
3 cloves garlic, minced
2 teaspoons paprika
1 teaspoon salt
1/4 to 1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper
1 tablespoon olive oil
1-1/2 pounds shrimp, shelled with tails intact, deveined
Lemon wedges

Combine onions, lemon juice, garlic, paprika, salt and peppers in 2-quart glass dish; stir in oil. Add shrimp; turn to coat. Cover and refrigerate at least 15 minutes. Thread shrimp onto metal or wooden skewers. (Soak wooden skewers in hot water 30 minutes to prevent burning.) Grill shrimp over medium-hot KINGSFORD® Briquets about 2 minutes per side until opaque. Serve immediately with lemon wedges. Makes 4 servings


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