Cajun Style Shrimp

This delicious and spicy shrimp dish served with a brussels sprout salad and corn is the perfect Labor Day weekend recipe.

Featured Products

What I love most about Barrymore for Carmel Road’s Pinot Grigio, is that the crisp, light, flavor makes you want to sit by the beach. This has been my favorite wine to sip on all summer! Though I have not been sitting by the beach drinking it, it has been the perfect wine to serve at dinner parties or at a picnic in the park!

The perfect pairing for a Pinot Grigio? Spicy seafood!

This recipe below for Cajun-Style Shrimp is a perfect weeknight or weekend dinner because it’s so easy, super fresh and is a great excuse to drink Barrymore Pinot Grigio with it. Paired with a Kale and Brussels Sprout salad and BBQ Glazed Corn, this is such an easy recipe to make for Labor Day weekend barbecuing. This is also a great dinner to serve when entertaining friends because the recipe is simple and easy to cook on the grill, leaving you with the rest of the evening to enjoy each other’s company. Seafood, wine and friends? There’s practically no better way to spend labor day weekend!

Cajun-Style Shrimp

Ingredients

1 lbs of shrimp (serves 1/2 – 1 lbs per person)
Baby Potatoes
Skewers

For the glaze:

1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp cayenne pepper
2 garlic cloves, chopped
1/8 tsp crushed red pepper
1 tbs honey (I usually use agave!)

Directions

Heat up your barbecue to about 350°-450°. In a mixing bowl, mix all the ingredients together. Using the skewers, alternate a piece of shrimp and potato until the skewer is full. Plan 2-3 skewers per person. Lay the completed skewers onto a plate and brush each side with glaze. Place on the grill for 5-7 min each side. You can also marinate the skewers in the glaze (1 hour is perfect), to get more flavor on the shrimp and potatoes.

BBQ Glazed Corn

This recipes uses the same glaze for the shrimp!

Ingredients

Four ears of corn
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp cayenne pepper
2 garlic cloves, chopped
1/8 tsp crushed red pepper
1 tbs honey (I usually use agave!)

Directions

Mix all the ingredients together in a bowl. Brush the glaze on all sides of the corn. Place on the grill for 15-20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife.

Brussels Sprout and Kale Salad

Ingredients

1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino

Directions

Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel¿lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

| Recipe borrowed from here.