Cajun Grilled Shrimp with Spicy Dipping Sauce

• Seafood

  • 16 count 1 pound shrimp

• Produce

  • 1/2 tbsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tbsp Oregano

• Condiments

  • 2 tbsp Cream-style horseradish sauce
  • 1 tsp Dill pickle, juice
  • 2 tsp Ketchup
  • 3/4 cup Mayonnaise

• Baking & Spices

  • 3/8 tsp Cayenne
  • 1 1/4 tbsp Paprika
  • 1 1/4 tsp Pepper
  • 15 Peppers, mini
  • 3/4 tsp Salt

• Other

  • Wooden skewers

Found on spicedblog.com

Description

Ingredients

• wooden skewers
• 1/2 tsp salt
• 1/2 Tbsp garlic powder
• 1 Tbsp paprika
• 1 tsp pepper
• 1 tsp onion powder
• 1/8 tsp cayenne pepper
• 1/2 Tbsp oregano
• 1 pound shrimp (16-20 count), peeled and deveined but with tail still on
• 15-20 mini peppers
• 3/4 cup mayonnaise
• 2 Tbsp cream-style horseradish sauce
• 2 tsp ketchup
• 1 tsp dill pickle juice
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp pepper
• ¼ tsp cayenne pepper

Directions

• Soak the wooden skewers in water for at least 30 minutes before grilling.
• In a small bowl, combine all of the spices (salt, garlic powder, paprika, pepper, onion powder, cayenne and oregano).
• Rinse shrimp and pat dry with paper towels.
• Toss the shrimp in the spice rub until well coated.
• Thread the shrimp onto the skewers; set aside. Thread the mini peppers onto separate skewers.
• Place grill pan on grill; preheat grill to medium-high.
• Place the skewers with the mini peppers on the grillpan and cook for 4-5 minutes.
• After several minutes, rotate the mini pepper skewers and add the skewers of shrimp.
• Let shrimp grill for 2-3 minutes per side, or until pink in color and fully cooked.
• Remove shrimp and peppers from the grill and serve hot.
• Using a small bowl, combine all ingredients and whisk together until well combined. (Tip: This Dipping Sauce will taste better if you make it earlier in the day and then cover it and place it in the refrigerator for a couple of hours.)