Blackened Shrimp on the Grill

© Katherine Stetson

No quantities are provided in this recipe – begin with as many or as few shrimp as needed for appetizers or entrees.

  • Raw shrimp, peeled and deveined
  • Blackened Seasoning
  • Olive oil
  • Bamboo skewers

Prepare a charcoal grill for medium-high heat.

Skewer each shrimp through the large end and the tail end, about 4-6 shrimp per skewer.  Brush lightly with olive oil and sprinkle generously with Blackened Seasoning.  Turn skewers over and repeat.

Grill over the hottest section for about 3 minutes per side.  Be careful not to overcook.  Serve hot off the grill or chilled.

Copyright © Katherine Stetson, all rights reserved.