I am spending Labor Day in Destin Beach, Florida and I can think of nothing better for my holiday grill than some delicious Gulf shrimp blackened on the grill with some seasoned garlic butter for dunking!
Blackening spice is generally a mixture of ground black pepper, white pepper, cayenne pepper, thyme, garlic powder and onion powder. I have included a link to the salt-free spice mixture that I used or you can use your favorite. Use caution if you are using a store-bought product, the first ingredient is most-likely salt.
- For the shrimp:
- 2 pounds larger shrimp (16/20's or 20/25's will work best)
- 1 lemon, juiced (reserve zest for butter)
- 3 tablespoons Blackening Spice
- Lemon wedges for serving (optional)
- Fresh thyme springs for garnish (optional)
- For the Cajun garlic butter:
- 1 stick (1/2 cup) unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon finely chopped grated lemon zest
- 1 to 2 teaspoons blackening spice
- 1 teaspoon finely chopped fresh oregano
- 1 teaspoon finely chopped fresh thyme
- Splash Worcestershire sauce
- Grilling grid or skewers
- Toss shrimp with lemon juice and let marinate for 10 minutes. Don't let them sit in the lemon juice much longer or you'll be on your way to ceviche! Drain the shrimp and pat dry. Sprinkle with the blackening spice and toss to coat the shrimp. Let sit another 10 minutes or so, or refrigerate if it's going to be much longer before grilling.
- For the Cajun garlic butter: simply toss everything into a small saucepan over low heat and let it melt, stirring occasionally. Keep warm until ready to serve.
- Preheat grill (and grid, if using) to direct medium-high heat. If using skewers, thread them now. Make sure grates and grid are brushed clean and well-oiled. Place shrimp on grill and cook for 2 to 3 minutes per side (depending on the size) or until the shrimp are opaque.
- Toss with fresh thyme leaves and serve hot or at room temperature with lemon wedges and Cajun garlic butter on the side.
Cheers and Happy Grilling!!