Blackened Shrimp Skewers | Recipe
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- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 1 teaspoon salt, additional as needed
- ¼ cup unsalted butter
- 16 jumbo shrimp peeled and deveined
- Sliced lemon and chopped parsley, for garnish
For best results, preheat a cast-iron griddle or large frying pan over high heat.
In a mortar and pestle or spice grinder, granulate the oregano and thyme, then mix it with garlic powder, onion powder, smoked paprika, cayenne, black pepper, and salt. Measure ¼ teaspoon of the mixture and reserve for later use. Place the butter in a saucepan, and melt over low heat. Then, season with the ¼ teaspoon of the seasoning mixture. Bring to a simmer, then remove from heat. If desired, pass the butter through a fine mesh strainer to clarify. Keep warm to prevent solidification. Taste and season with additional salt if needed.
Lay the shrimp on a clean flat work surface and skewer them one at a time, through the back-central base of the removed head, then at the base of the tail. Lay the skewered shrimp on a large plate or parchment paper. Season one side of the shrimp, then flip the skewers and season the other side.
Place the seasoned shrimp on the preheated griddle; do not overcrowd. Cook halfway through, then flip to cook the other side. Remove from heat. Brush with the seasoned butter, garnish with parsley and lemon slices, and serve.