Recipe By : Chef John Ingalls at Palmer's Restaurant
Serving Size : 4 Preparation Time :0:00
Categories : *To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 md Shrimp -- peeled and devained
***CAJUN COATING MIX***
1 Orange -- juice of
2 Limes -- juice of
1 Lemon -- juice of
1/3 c Dijion mustard
1 ts Tabasco
1 ts Garlic -- chopped
1 ts Worcestershire sauce
3 tb Dry jerk seasoning -- (Caribbean or
- Jamaican)
1/4 c Paprika
1/2 ts Black pepper
1/2 ts Cayenne pepper
1 ts Cider vinegar
1/4 c Olive oil
Make the Cajun coating mix by combining the above ingredients in
their given order. Mix well in a bowl. Preheat grill. Dip shrimp
into the Cajun mix to coat evenly.
Place on hot grill and blacken each side (5 to 8 minutes= TOTAL
grilling time). Enjoy hot or cold with lemon. (Served 4- depending
upon course)
* NOTE: This Cajun coating mix has a variety of uses. We like it
with Fresh Striped Bass, scallops, cod or haddock, It can be used for
chicken or pork, as well. Palmer's Restaurant is located at
18 Elm Street in Andover, Mass.
