A spicy Cajun sauce complements the fresh shrimp in this New Orleans-inspired recipe.
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1/4 cup Land O Lakes® Butter
2 tablespoons ketchup
1 teaspoon chopped fresh thyme leaves
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1/2 teaspoon finely chopped fresh garlic
1/4 teaspoon ground red pepper (cayenne)
1 pound (about 20 to 25) fresh raw shrimp, peeled, deveined
8 green onions, each cut into 3 (2-inch) pieces
2 lemons, each cut into 6 slices, cut in half
12 (6-inch) wooden skewers, soaked in water
*Substitute 1/4 teaspoon dried thyme leaves.
Heat gas grill on medium or charcoal grill until coals are ash white.
Meanwhile, combine all sauce ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, 4-5 minutes or until butter is melted.
To assemble kabobs place 1 shrimp, 1 green onion piece, 1 lemon slice, 1 shrimp and 1 green onion piece on each wooden skewer; brush with sauce. Place kabobs on grill. Grill, brushing with sauce and turning frequently, 6-10 minutes or until shrimp turn pink.
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