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Southwest Shrimp

Chef John Pierce,
Mezzo’s The Grill

16 oz shrimp, peeled and deveined (about 16-20 shrimp)
Southwest spice (see recipe below)

Southwest Spice
1 cup paprika
1 tsp cayenne
1/2 cup thyme
1/4 cup celery salt
1/4 cup onion
1/4 cup garlic powder
3 Tbsp fresh black pepper
1 Tbsp ground cumin
1 Tbsp salt

Southwest Spice

1. Mix together all spices, set aside

1. Coat shrimp in southwest spice and skewer one shrimp lengthwise per skewer.
2. Over medium heat, grill skewer until shrimp is opaque, about
4 minutes.
3. Serve with your favourite dipping sauce.

Yield 4 servings

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