"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for CAJUN BBQ SHRIMP, by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David Fields
Added: Tuesday, July 22, 2008


4 tsps. paprika
24 shrimp
2 tsps. onion powder
1 tbsp. butter
2 tsps. garlic powder
2 tbsps. olive oil
1 tsp. black pepper
4 lemon slices
tsp. cayenne pepper
1 tsp. dried thyme, crushed
1 tsp. dried oregano crushed

Shell and devein shrimp. Leave the tails on. In a bowl combine the paprika, onion powder, black pepper, cayenne pepper, thyme, and oregano. Dust the shrimp with the mixture and set aside. In a skillet heat the butter and olive oil over medium heat. Saute




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