Spicy Louisiana Cajun Shrimp with Chipotle

…add with a green salad for a complete meal

1 lb medium shrimp, peeled and deveined, with tail shell intact
2 tbsp olive oil
1 tbsp Cajun seasoning – homemade or store bought
1/2 tbsp chipotle peppers in adobo sauce, finely chopped
1/2 tsp brown sugar
1 lemon or lime, sliced in wedges for garnish
Salt and pepper, for seasoning

In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar
and chopped chipotles in adobo sauce, and mix well to fully coat the shrimp. Cover and
refrigerate for 30-60 minutes.
Baking: Preheat oven to 350°F. Spread out the marinated shrimp onto a foil-lined baking
sheet, and season with salt and pepper. Bake until the shrimp curl up and turn pink, about
10-15 minutes. Serve warm or at room temperature with a garnish of lemon or lime
wedges.

Grilling: Preheat an outdoor grill to medium and barbecue shrimp until they curl up and turn
pink.

Sautéeing: Preheat a large skillet over medium to medium-high heat. Add about 1/2
tablespoon of oil, and once hot add the shrimp, being careful not to overcrowd the pan.
Cook about 2 minutes per side.

Cajun Spice Mix
Makes 1 cup
5 tbsp kosher salt
2 tbsp cayenne pepper
2 tbsp garlic powder
1 tbsp chili powder
1 tbsp cumin
2 tbsp sweet paprika
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp freshly ground black pepper
1 tbsp onion powder

For the Cajun spice mix, stir all ingredients together well in a small bowl to blend. Store in
an airtight container or ziplock bag for maximum freshness.

Download: Spicy Louisiana Cajun Shrimp with Chipotle