Maker's Mark Cajun Grilled Shrimp Skewers

Shrimp….how do I love thee, let me count the ways. I could eat shrimp every night of the week and never tire of it. There are so many ways to prepare it; each with its own unique flavor combination. But, during the summer months, I just have to have them grilled. Succulent shrimp, marinated in a spicy Cajun sauce, then grilled and basted with another batch of that same spicy Cajun sauce. This shrimp recipe most definitely has a “kick” to it, but it’s so addicting, you just can’t stop eating them. The heat comes from the cayenne pepper. What I like about cayenne pepper is it doesn’t immediately burn out your taste buds, it’s a slow, “after you swallow” type of heat that doesn’t stick with you, and leaves you coming back for more. I even managed to convert a “shrimp hater” into a “shrimp lover” with these Cajun grilled shrimp skewers. That’s how good they are!

Start by peeling and deveining the shrimp. You can leave the tail on, or remove. Either way is fine. Place shrimp in gallon-size resealable plastic bag. Set aside.

Meanwhile, prepare marinade. In small bowl, combine Maker’s Mark Gourmet sauce, melted butter, lemon juice, white wine, garlic salt and cayenne pepper. Stir to combine ingredients. I have a difficult time trying to find Maker’s Mark Gourmet sauce around here, so I usually purchase in bulk online, as I use it for other recipes also. I find the best prices are directly at the Maker’s Mark website. (No, I don’t get paid to recommend this product, I just love it a lot. It’s a great barbeque sauce.)

Pour over shrimp in bag. Place in refrigerator (laying down flat) and marinate for 2 hours (no more than that, or the wine and lemon juice will start to break down the shrimp).

Fill 9x13-inch baking dish with water (or any dish long enough to lay the skewers in). Place about a dozen skewers in the water. You may need to weigh the skewers down as they will be a bit buoyant. I use butter knives for this. Leave skewers soaking in water for a minimum of 30 minutes.

When the 2 hours marinating time is up, remove shrimp from bag; and place about 4 shrimp on each skewer. Set aside.

Prepare a fresh batch of basting sauce. This will be identical to the marinade made earlier.
Heat grill. Place shrimp on grill, leaving some of the skewers to hang over the grill’s edge (for easier turning). Baste with some of the sauce. Cover. After a few minutes, turn and baste again. Continue turning and basting until all the sauce has been used up. Shrimp will be cooked in 6 to 10 minutes total time.

Bet you can't eat just one!

MAKER’S MARK CAJUN GRILLED SHRIMP SKEWERS
Source: Maker’s Mark
Posted by: www.melding magic.com

 
INGREDIENTS:

• 2 pounds large shrimp, peel and deveined

Marinade:

• 1/3 cup Maker's Mark Gourmet sauce
• 3 Tablespoons butter, melted
• 2 Tablespoons lemon juice
• 1 Tablespoon white wine (zinfandel)
• 2 teaspoons garlic salt
• 2 teaspoons cayenne pepper  

Basting Sauce:

• 1/3 cup Maker's Mark Gourmet sauce
• 3 Tablespoons butter, melted
• 2 Tablespoons lemon juice
• 1 Tablespoon white wine (zinfandel)
• 2 teaspoons garlic salt
• 2 teaspoons cayenne pepper

DIRECTIONS:

1. Soak wooden skewers in pan of cold water (for minimum of 30 minutes).
2. Mix marinade ingredients.
3. Place shrimp in large resealable plastic bag. Pour marinade over all. Seal and refrigerate 2 hours
    (no more).
4. Remove shrimp and thread on skewers (about 4 per skewer).
5. Combine ingredients (same as marinade) for basting sauce.
6. Place shrimp on preheated grill, leaving part of skewer hanging over edge for ease in turning.
7. Brush with marinade. After a few minutes, turn and brush shrimp with marinade. Repeat until
    marinade is used up.
8. Cook shrimp 6 to 10 minutes total.