Shrimp Shooters
- 14 lb shrimp, Cleaned and deveined
- 1 12 tablespoons cajun seasoning, Butt Kickin' Blacken, Original Recipe
- butter and vegetable oil, for frying
- jerked pineapple salsa
- replace the cajun seasoning, Jamaican Jerk Seasoning with Original Recipe
- 1.
- Clean and devein the shrimp, and coat well with the Butt Kickin' Blacken.
- 2.
- Heat a fry pan to medium / high, add the butter and oil, then enough shrimp to barely cover the pan.
- Don't put more than one layer in at a time, because they won't cook evenly.
- 3.
- Turn the shrimp after about 2 minutes, and continue to cook for another minute.
- Is you cook them too long, they'll come out real tough.
- 4.
- Slice the shrimp in half, and set aside.
- 5.
- To serve:.
- Place some of the salsa in an Asian soup, place one of the shrimp halves on top.
- You can kick this up a little more, by adding a little rum to the salsa.
shrimp, cajun seasoning, butter, pineapple salsa, replace
Taken from www.food.com/recipe/shrimp-shooters-385348 (may not work)