Cajun Blackened Shrimp Skewers
Plump Gulf shrimp are a classic on the grill, and these are full of Louisiana’s Cajun and Creole flavors. This recipe pairs them with chilled coleslaw for an easy family meal. Mix up the spicy, lemony mayo sauce to baste the shrimp, and reserve some to serve on the side for dipping.
Source: Reily Products
Ingredients
- Blue Plate Mayonnaise, divided
- tablespoon red wine vinegar
- teaspoons honey
- teaspoon Creole mustard
- teaspoon celery salt
- bag tricolor coleslaw mix
- tablespoons Boudreaux’s Backyard Lil Bit Better Blackening Seasoning
- tablespoons lemon juice
- pounds extra-large Gulf shrimp, peeled and deveined