For those of you interested in trying the Garlic Cajun Shrimp that I included on Menu Monday for Thursday’s dinner, here is a copy of the recipe.

2 lbs. medium shrimp
2 sticks of butter (1 cup)
1 cup vegetable oil
2 tsp. minced garlic (or 1 tsp. garlic powder)
4 whole bay leaves, crushed
2 tsp. dried rosemary, crushed
1 tsp. Italian seasoning
1/2 tsp. Cayenne pepper or 1 & ½ tsp Tabasco sauce
1 tbsp paprika
¾ tsp. Black pepper
1 tsp Cajun fish seasoning
½ lemon, juiced (save the juiced lemon half)

Bring all ingredients (except shrimp but including the juiced lemon half) to a boil and let sit ½ hour for flavors to meld.  Place shrimp in a single layer in a roasting pan and cover with sauce.  Roast at 450 degrees for 5-15 minutes, stirring every 5 minutes, until shrimp are pink and cooked through.  DO NOT OVERCOOK!

To serve, place roasting pan in middle of table with a basket of sliced crusty bread (to dip in the sauce!).  Provide plenty of napkins and bowls for the shrimp peels.  Enjoy!

Before we leave for vacation, I measure out all the dry ingredients and put them in a zip top bag then all I have to do is add them to the butter, oil, and lemon.  We buy some fresh local shrimp and a good loaf of crusty bread and we have a great beach dinner.