"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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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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