Cajun Shrimp

Light, easy foods cooked on the grill are one of the best parts of summer. This month, we’ve included foods that are not only grilled, but are combination of benefits –  anti-inflammatory, high in vitamin D, and high in calcium! Note: when using bamboo skewers, be sure to soak them in water for 30 minutes so they don’t burn on the grill.


Shrimp are not only anti-inflammatory, but they are high in vitamin D!

  • 1 teaspoon cider vinegar
  • 1 teaspoon Tabasco®
  • 1 teaspoon Worcestershire sauce
  • Juice of large orange
  • Juice of large lemon
  • 1/3 cup Dijon mustard
  • 4 cloves garlic, diced
  • 3 heaping tablespoons dry jerk seasoning
  • ½ teaspoon fresh black pepper
  • ½ teaspoon cayenne pepper
  • 1 pound shrimp [For the easiest preparation, look for large, fresh, shelled and de-veined shrimp. If using frozen shrimp, still look for large, shelled and de-veined – and then just float in a bowl of water to quick-defrost.]
  • ¼ cup olive oil


Whisk together all ingredients except shrimp in a shallow bowl. Place shrimp in the bowl, and marinate in the refrigerator for at least 10 but no more than 30 minutes.

Thread shrimp onto skewers, or create a foil “pan” to be placed on the grill.

Cook shrimp for approximately 2 minutes per side – shrimp will be pink and will curl. Take care not to overcook.