Cajun-Style Shrimp

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this groaner:

We recently took a trip to Merrie Olde England, and we
enjoyed it very much. The service was good and the food was
much better than we had been told to expect. We ordered at
a small fish and chips shoppe in the English Midlands, and
we couldn't believe the size of the portion of fish that came.
It was unbelievably large and it was even more delicious. It
was truly wonderful, but how could they make money giving
so much fish at so reasonable a price? An English friend
explained it. "It's the piece of cod which passes all understanding."

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                            TODAY'S RECIPE
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If you like Cajun food, you'll love these shrimp. Don't be afraid to
be liberal with the cayenne because cooking the shrimp in their
shells assures that they won't be overly spicy.

Cajun-Style Shrimp

6 Tbs (90 ml) butter
4 - 6 cloves garlic, finely chopped
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) chopped fresh thyme, or 1 tsp (5 ml) dried
1 Tbs (15 ml) paprika
1/4 tsp (1 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
1 1/2 - 2 lbs (675 - 900 g) large shrimp in their shells

Melt the butter in a small saucepan over moderate heat and
saute the garlic until it is tender, about 3 minutes. Remove
the pot from the heat and add the lemon juice, thyme, paprika,
cayenne, salt, and pepper. Using a sharp knife, split the
backs of the shrimp and devein them, leaving the shell on
the shrimp. Combine the shrimp with the marinade and toss
to thoroughly coat.Refrigerate for 30 minutes to 1 hour.
Remove the shrimp and discard the marinade. Grill directly
over hot coals until opaque and firm to the touch, about 2 minutes per
side.
Serves 4 to 6.
Received on Sat Apr 16 14:26:59 2011