Aren't these shrimp beautiful, succulent and colorful? I love making these as an appetizer or a last minute dinner. My boy, the grill and a girl are the perfect cooking trifecta. We believe in deveining and gutting both sides of the shrimp because it really grosses us out.
4-6 or 1 pound wild caught raw shrimp
1-2 tablespoons of Tony Chachere's Creole Seasoning
1-2 freshly squeezed lime or lemon juice
2 cups of mixed greens or mache, washed and dried
preheat the grill to medium high.
For the shrimp:
Peel the shrimp, devein and wash the shrimp. Add shrimp in a bowl. Season by sprinkling
Tony Chachere's Creole Seasoning on both sides of the shrimp and squeeze fresh lime or lemon juice. Let it marinate for about 10-15 minutes.
Grill the shrimp for about 2-3 minutes per side or until cooked through. Shrimp cooks very quickly and easily can become overcooked and chewy.
Arrange the salad on a plate. Place the grilled shrimp on top of the salad and squeeze the fresh lime or lemon juice over shrimp and salad. Serve and enjoy!