Cajun Shrimp 4 pounds tiger prawns
2 cups extra-virgin olive oil
2 ounces Cajun seasoning
Marinate the prawns with the olive oil and Cajun seasoning. Let sit for about 10 minutes. Place on a hot grill and cook until just pink and opaque. Serve immediately.
BBQ Salmon 4 (7-ounce) salmon fillets
Clayton Shurley's Seafood Rub
Cracked black pepper
Olive Oil, to taste
Clayton Shurley's Smoked Finishing Salt
Clayton Shurley's BBQ Sauce
Brown sugar, to taste
Pat salmon fillets dry, then rub them with the Seafood Rub and cracked pepper. Drizzle salmon with olive oil. Turn on grill or start fire making sure grill is hot before placing salmon on grill. Rub the grill with a towel coated with olive oil. Place salmon on grill with skin side up and let cook for 3 to 4 minutes on each side or desired doneness. Turn salmon and finish with the Smoked Salt, BBQ sauce and brown sugar, to taste.
BBQ Vegetable Medley 1/4 cup olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
10 small tomatoes, sliced
1 red onion, sliced
1 crookneck squash, sliced
1 zucchini, sliced
1/2 cup fresh basil leaves, chopped
Black pepper Pour the oil in a large bowl and add the peppers, tomatoes, onion, squash, zucchini, and basil in a bowl and toss to combine. Season with salt and pepper, to taste. Let vegetables stand for 10 minutes before placing them into a BBQ wok basket. Heat the grill to medium. Place vegetables (in the wok basket) on the grill and cook, stirring occasionally. Remove the vegetables from the grill and serve immediately.